Italian Wedding Soup is a perfect summer-to-autumn transition soup. Especially on a cool rainy weekend like it's been around the Philly area. Let's put some music on and make a few dozen mini meatballs!
2Cupshalf inch cubes of day old Baguette or Italian Loaf Bread
Mini Meatballs - 1 hr, 45 min
Thoroughly combine all ingredients except the meat in a large mixing bowl. Add the ground pork and beef using your hands to gently incorporate and event distribute the mixture without over mixing. Cover and refrigerate at least one hour for flavors to combine.
Portion out and roll in your hands about 75 half inch mini meatballs. Cover and refrigerate until needed.
Lightly coat the bottom of a large stock pot with a neutral cooking oil. Sear the mini meatballs in batches over medium-high heat and set aside until needed. Drain the stock pot of most of the oil reserving some to cook the vegetables.
Soup - 1 hr
Use some reserved meatball grease to slowly cook the onions over medium-low heat until translucent.
Stir in the garlic until fragrant then add the carrots and celery. Continue to cook for 5 minutes.
Add Parsley and Chicken stock. Increase heat to medium-high and bring to a low simmer.
Add Mini Meatballs and Ancini de Pepe and cook for 8 minutes or until pasta is nearly tender. Taste soup for seasoning and add salt and pepper.
Add roughly chopped Escarole and cook through for about a minute.
Serve with plenty of Parmesan Reggiano and Garlic Croutons if desired.
Garlic Croutons - 6 min
Preheat oven to 450°F or Broil.
Place 3 crushed cloves of garlic to a cold pan with 3 tablespoons of olive oil. Heat over medium low heat until garlic just begins to turn brown.
Remove garlic and add diced bread. Toss to coat with olive oil. Season with salt if desired.
Transfer croutons to a sheet pan and roast or broil until medium to dark brown - about 1-2 minutes.
Italian Wedding Soup by Eat Up! Kitchen at https://eatup.kitchen/italian-wedding-soup/