Italian Wedding Soup from #MyLittleQuarantineKitchen

I’m going to keep this short and sweet, since the last thing I want to put out into the world is an exasperating account of my mental state on Day 33 of Philadelphia’s Stay-At-Home Order. Here’s what I’ve been up to in the ol’ #QuarantineKitchen: ITALIAN WEDDING SOUP…or as I like to call it, “The Greatest Comfort Food of All Time.” It’s got mini meatballs, you guys…MINI MEATBALLS.

Here’s what you need:

for the soup:

2 TBSP of oil (I use olive oil)

3 carrots

1 onion (I use a white onion, but yellow or sweet will work, as well)

4 cloves of fresh garlic

a splash of white wine (or white vinegar, for a bit of acid)

8 cups of chicken stock

3 bay leaves

8 oz. of small pasta (I use Ditalini, but you can use Orzo, or the traditional choice, Acini de Pepe)

one bunch of Escarole, roughly chopped (you can also use fresh spinach)

Parmesan cheese (for finishing)

for the meatballs:

1/2 pound each of ground beef and ground pork

1 egg

1/2 cup of breadcrumbs

1/2 cup of grated parmesan cheese

4 cloves of fresh garlic, minced

fresh parsley (finely chopped), fresh basil (finely chopped), red pepper flakes and salt & pepper to taste (I love herbs and add A LOT!)

Here’s what you need to do:

finely dice your onion, carrots and fresh garlic (the 4 cloves noted for the soup). I cheat and throw them into the food processor!

heat oil in a large pot or dutch oven

sautee the diced onion, carrots and garlic in the oil, adding a splash of white wine (or white vinegar) for 2-3 minutes until softened and onions appear translucent

add 8 cups of chicken stock + 1 cup of water

turn up the heat to medium and bring to a boil

while the soup is coming to a boil, make the meatballs by combining all ingredients noted above and forming them into small balls (around the size of a cherry)

once the soup comes to a rolling boil, add the pasta and allow to cook for 8-10 minutes (to slightly al dente)

when the pasta is cooked, add the meatballs and roughly chopped escarole

allow soup to simmer on low for 15-20 minutes

add freshly grated parmesan (+ salt & pepper to taste!) and serve immediately

Now, go forth, cook soup and bask in the glory of the cozy comfort provided by a big, piping hot bowl of this magic. You won’t regret it!