Italian Wedding Soup

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DelRay

subheading: For the Meatballs:

1 pound ground meat beef, pork, chicken or turkey or a combination of them combined with some sausage

¼ cup plain breadcrumbs preferably fresh

1 large egg

1 clove garlic finely minced

¼ cup parsley finely chopped

¼ cup grated Parmesan

1 teaspoon salt

½ teaspoon freshly ground black pepper

subheading: For the Soup:

1 small yellow onion finely chopped

1 clove garlic minced

8 cups chicken broth (quality broth makes all the difference

1 cup acini di pepe or other tiny pasta

1 large bunch leafy greens roughly chopped (e.g., kale, escarole, curly endive, spinach)

Freshly grated Parmesan for serving Red pepper flakes for serving optional

Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined.

Form the mixture into tiny meatballs, about ½ inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.

In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4 to 5 minutes. Add the chicken stock and bring it to a boil.

Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes.

Add the leafy greens and simmer for 3 to 4 minutes or until wilted.

Add salt and pepper to taste.

Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.

Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.

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