Italian Wedding Soup with Seasoned Oyster Crackers

Instructions

1. 1

   Prepare the Meatballs

   • In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, 2 tbsp of the chopped parsley, the beaten egg, 1 minced garlic clove, 0.5 tsp salt, and 0.25 tsp black pepper.
   • Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
   • Roll the mixture into small meatballs, about 1/2 to 3/4 inch in diameter. A small cookie scoop can help keep them uniform. You should have about 30-40 meatballs. Set them aside on a plate or baking sheet.
2. 2

   Build the Soup Base (Soffritto)

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery (the soffritto). Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 6-8 minutes.
   • Add the remaining 2 minced garlic cloves and cook for another minute until fragrant, stirring constantly to prevent burning.
3. 3

   Simmer the Soup and Cook Meatballs

   • Pour the chicken broth into the pot and increase the heat to bring it to a gentle boil.
   • Season the broth with the remaining 0.75 tsp salt and 0.25 tsp black pepper.
   • Carefully drop the meatballs one by one into the simmering broth. Reduce the heat to a low simmer and cook for 5-7 minutes, or until the meatballs are cooked through.
4. 4

   Add Pasta and Greens

   • Stir in the acini di pepe pasta. Continue to simmer until the pasta is al dente, which typically takes 8-10 minutes, or according to the package directions.
   • Once the pasta is nearly cooked, stir in the chopped escarole. Cook for 2-3 minutes, just until the greens have wilted into the soup.
5. 5

   Serve and Garnish

   • Taste the soup and adjust seasoning with more salt and pepper if needed.
   • Ladle the hot soup into bowls.
   • Garnish with the remaining 1 tbsp of fresh parsley and a generous sprinkle of extra Parmesan cheese before serving.