ITALIAN WEDDING SOUP – REDUX

I posted a version of this back in September, but this recipe is slightly different. It uses lean ground pork (instead of ground veal) and ground beef for the meatballs. Also, I chose to poach the meatballs in the stock instead of browning and baking them. I found this leads to a more tender meatball and is much easier in the long run.

Ingredients:

For the meatballs:

• 12 ounces of lean ground beef

• 4 ounces of lean ground pork

• 1/2 cup fresh bread crumbs, torn in small pieces

• 1/2 cup panko crumbs

• 1/2 tsp garlic powder

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

• 1/2 cup cream

• 1/4 cup grated parmesan cheese

• 1 1/2 tbsp chopped parsley

• 1 egg

For the soup:

• 1/2 cup minced onion

• 1/2 cup minced celery

• 1/2 cup minced carrot

• 1 tbsp olive oil

• 1/2 tsp Kosher salt

• 1/4 tsp ground white pepper

• Pinch of red pepper flakes

• 1/2 cup dry sherry or white wine

• 4 cups low sodium chicken stock

• 1/2 cup Acini pasta (or Orzo)

• 4 ounces baby spinach, stems removed

• Grated parmesan for garnish

Directions:

• Place the bread crumbs and cream in the bowl of a stand mixer. Mix on low for 1 minute. Add the rest of the meatball ingredients and mix on low for 3 minutes.

• Form the mix into 1/2 ounce meatballs, about the size of a large marble, and place on a large plate. Cover and place in the refrigerator for 30 minutes.

• Place 1 tbsp of olive oil in a large saucepan or Dutch oven over medium heat. Add the onions, celery, and carrots and saute for about 4-5 minutes until the vegetable begin to soften. Season lightly with salt and white pepper (black pepper is O.K.).

• Add the dry sherry and stir for about 2 minutes. Add the stock, 1/2 tsp Kosher salt, 1/4 tsp of white pepper, and 1 tsp dry dill. Bring to a simmer, lower the heat, cover, and cook for 15 minutes.

• Add the meatballs to the soup, cover, and simmer on low for 15 minutes.

• Add the acini pasta to the soup, cover, and simmer for 7 minutes. Add the spinach and simmer for 1 minutes, making sure the spinach is covered. Taste and reseason if necessary.

• Serve with grated parmesan cheese.

• Note: Cool the soup immediately if not serving right away or for leftovers. If not cooled, the pasta will absorb too much of the soup.