My Mom’s Italian Wedding Soup

• porciones: 8 servings

Ingredientes

12 ounces ground meat (chicken, turkey, pork, beef, veal, or a combination)

1/2 cup dry breadcrumbs

3 large eggs, divided

1/2 cup grated Pecorino Romano cheese, divided

1/2 cup grated Parmesan cheese, divided

1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried oregano

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

3 tablespoons olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

8 cups low-sodium chicken broth

1 bunch greens (such as escarole), trimmed and torn into bite-sized pieces (about 6 lightly packed cups)

3/4 cup cooked small pasta, such as orzo or acini di pepe (optional)

Red pepper flakes (optional)

Lemon wedges (optional)

Instrucciones

Step 1

Place 12 ounces ground meat, 1/2 cup dry breadcrumbs, 1 of the eggs, 1/4 cup of the Pecorino, 1/4 cup of the Parmesan, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl. Mix thoroughly but be careful not to overwork the meat. Form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.

Step 2

Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the meatballs in batches so as not to crowd the pan and cook, turning occasionally, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry; they will continue to cook in the broth.) Transfer to a paper towel-lined plate as each batch is ready.

Step 3

Heat the remaining 1 tablespoon oil in a 4- to 6-quart soup pot over medium-high heat. Add the diced yellow onion and 4 cloves minced garlic and sauté until the onions are tender and the garlic is soft but not browned, about 5 minutes. Add 8 cups low-sodium chicken broth and bring to a boil. Add 6 (lightly packed) cups of torn greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook 5 minutes more. Meanwhile, combine the remaining 2 eggs, remaining 1/4 cup Pecorino, and remaining 1/4 cup Parmesan in a small bowl and beat with a fork to blend.

Step 4

Slowly pour the egg mixture into the simmering soup, stirring slowly in one direction. Cover and simmer just until egg bits are set, about 30 seconds. Stir in 3/4 cup cooked pasta, if using. Taste and season with kosher salt, black pepper, red pepper flakes, and a sqeeeze of lemon juice as desired. Serve immediately.

Nutrición

• Tamaño de la Porción: Serves 8
• Calorías: 336 cal
• Grasa Total: 20.2 g
• Grasa Saturada: 6.7 g
• Grasa No Saturada: 0.0 g
• Colesterol: 0 mg
• Sodio: 548.4 mg
• Carbohidratos Totales: 18.3 g
• Fibra Dietética: 1.5 g
• Azúcares Totales: 1.7 g
• Proteína: 21.0 g