Italian Wedding Soup

Ingredients

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup fine dry breadcrumbs
• 1/3 cup grated Parmesan, plus more for serving
• 1 large egg
• 3 tablespoons chopped fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon salt for the meatballs
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 3 carrots, finely diced
• 3 celery ribs, finely diced
• 10 cups chicken broth
• 1 large head escarole, chopped and washed
• 3/4 cup acini di pepe or orzo
• 2 large eggs, beaten with 1/4 cup grated Parmesan
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Before you cook

• Mix the ground beef, ground pork, breadcrumbs, 1/3 cup Parmesan, one egg, parsley, garlic, 1 teaspoon salt and pepper in a bowl with your hands until just combined.
• Roll the mixture into marble-sized meatballs, about 60 of them, and set them on a sheet pan.
• Chop and wash the escarole and spin it dry.
• Beat the two remaining eggs with 1/4 cup Parmesan in a small bowl.

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots and celery and cook for 8 minutes, until softened.
3. Pour in the chicken broth and bring it to a gentle simmer.
4. Drop the meatballs into the simmering broth a few at a time so they do not clump.
5. Simmer the meatballs for 12 minutes, until they are cooked through and float.
6. Add the acini di pepe and cook for 7 minutes, stirring once so it does not settle and stick.
7. Stir the escarole into the pot a few handfuls at a time until it all wilts.
8. Cook the greens for 4 minutes, until tender.
9. Drizzle the beaten egg and Parmesan mixture into the soup in a thin stream while stirring slowly.
10. Let the egg set into fine ribbons for about 1 minute without stirring further.
11. Add the lemon juice and taste for salt and pepper.
12. Ladle into bowls and shower each with more grated Parmesan.