Italian Wedding Soup With Parm Broth Recipe on Food52
"With a homemade Parm broth, beef-pork meatballs, and lots of hearty escarole, this Italian Wedding Soup recipe is endlessly satisfying...."
INGREDIENTS
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Parm Broth:<\/em>
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1 pound Parmesan rinds
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1 yellow onion, halved, skin left on
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1 head garlic, halved crosswise
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6 sprigs flat-leaf parsley
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1/2 teaspoon black peppercorns
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3/4 teaspoon kosher salt
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Meatballs:<\/em>
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2/3 cup panko
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3 tablespoons whole milk
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1/2 pound ground beef
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1/2 pound ground pork or sweet Italian sausage, casing removed
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1 large egg
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1/4 cup grated Parmesan
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1/4 cup chopped flat-leaf parsley
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2 garlic cloves, minced
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1/2 teaspoon red pepper flakes
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1/2 teaspoon ground fennel
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Soup:<\/em>
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3 tablespoons extra-virgin olive oil
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1 or 2 carrots, medium dice (about 1/2 cup total)
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1 or 2 celery stalks, medium dice (about 1/2 cup total)
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1 small fennel bulb, thinly sliced
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2 garlic cloves, minced
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Kosher salt and freshly ground black pepper
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6 cups torn hearty greens, such as escarole or other chicories
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To serve: chopped flat-leaf parsley, lemon wedges, grated Parmesan, and red pepper flakes (optional)
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