Name: Italian Wedding Soup Recipe
Total time: 35 min
Yield: 6
Cuisine: Italian

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My version of italian wedding soup is easy and the meatballs are a blend of beef and pork, a generous amount of broccoli rabe, tender leeks and plenty of grated pecorino. 

How to make Italian Wedding Soup Recipe

Marissa Stevens

Crawler

Italian

<p>My version of italian wedding soup is easy and the meatballs are a blend of beef and pork, a generous amount of broccoli rabe, tender leeks and plenty of grated pecorino. </p>

Onion minced

Fresh italian parsley finely chopped

Clove garlic minced

Salt

Egg lightly beaten

Plain bread crumbs

Grated pecorino romano cheese

Ground beef

Ground pork

Freshly ground black pepper

Slices bacon cubed

Leeks white and light green ,  halved and thinly sliced into 1/2 circles

Chicken stock

Broccoli rabe,  curly endive or escarole cleaned and coarsely chopped

Salt and freshly ground black pepper

Freshly grated pecorino romano cheese for topping soup

In a large bowl stir together the first 7 ingredients (onion through pecorino). Add beef, pork and several grinds of black pepper; stir until just combined or combine with your hands. (don't overwork this mixture or your meatballs will be tough.).

step 1

With a small scoop or teaspoon, scoop out about 1 teaspoons of meat mixture and place on a baking sheet; repeat with remaining mixture. Quickly roll each portion between your palms to form a meatball.

step 2

Heat a large soup pot over medium heat. Add bacon; cook and stir until fat has rendered and bacon is nearly crisp. Add leeks; cook and stir until tender, about 2 minutes. Add stock and bring to boil.

step 3

Add meatballs and broccoli rabe or other green to boiling broth; reduce heat and simmer until meatballs are cooked through and greens are tender, 8 to 10 minutes. Season to taste with salt and pepper.

step 4

Ladle soup into bowls. Top each with a generous pinch of pecorino romano cheese and serve.

step 5

Pinch And Swirl