Dutch Oven Italian Wedding Soup

fieldcompany.com

Carbswerekillingme

subheading: FOR THE MEATBALLS:

⅔ cup stale bread, preferably something thin-crust (we use seeded Italian bread)

⅓ cup milk or water

1 pound ground lamb

¼ cup grated Pecorino

1 large egg

3 tablespoons breadcrumbs

3 tablespoons thinly sliced scallions

2 tablespoons chopped Italian parsley

A few grates of whole nutmeg

2 teaspoons kosher salt

Freshly ground black pepper

subheading: FOR THE SOUP:

1 large leek, white and light green parts

¼ cup extra-virgin olive oil, plus more for drizzling

1 large carrot, cut into roughly ¼ inch-coins (about 1 cup)

2 celery stalks, cut into ¼-inch pieces (about 1 cup)

4 garlic cloves, thinly sliced

Pinch of red pepper flakes

3 quarts chicken stock (homemade or the best you can buy)

A few sprigs each rosemary, thyme and sage, tied into a bundle

5 whole canned tomatoes without their juice, squished into large chunks with your hands (about 1 cup)

½ cup chunks or shards of Pecorino, aged provolone, or other hard cheese

⅔ cup fregola or Isreali couscous

1 bunch broccoli rabe, Tuscan kale, green Swiss chard, collard greens, or spinach, washed and thick stems discarded

Finely grated zest of 1 lemon

1 tablespoon red wine vinegar

Grated Pecorino, for garnish

Crusty bread and softened butter, for serving

Directions at fieldcompany.com

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