Classic Cozy Italian Wedding Soup

🧺Ingredients

• 1/2 lb ground beef
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp grated parmesan, plus more to serve
• 2 cloves garlic, minced
• 2 tbsp chopped parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 3/4 cup acini di pepe (or orzo)
• 4 cups chopped escarole or spinach
• Parmesan rind (optional, for the broth)

👩‍🍳Instructions

1. Roll the mini meatballs. Mix the beef, breadcrumbs, egg, parmesan, garlic, parsley, salt, and pepper. Roll into 3/4-inch meatballs — small is the whole point.
2. Brown the meatballs. Heat the oil in a large pot over medium-high. Brown the meatballs in batches, 4-5 minutes, turning gently. Remove to a plate.
3. Sweat the aromatics. In the same pot, cook the onion, carrots, and celery 5-6 minutes until softened. Pour in the chicken broth and add the parmesan rind if using; bring to a simmer.
4. Simmer it all together. Add the meatballs back and simmer 10 minutes. Stir in the acini di pepe and cook 8 minutes, then fold in the greens and cook 2-3 minutes until wilted. Fish out the parmesan rind, season to taste, and serve with extra parmesan.

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