ITALIAN WEDDING SOUP

PG tested

Feel free to substitute your favorite green for the escarole in this recipe.

For the meatballs

½ pound beef, ¼ pound each ground veal and pork

2 tablespoons fresh parsley

¼ cup grated Romano cheese

¼ teaspoon salt

⅛ teaspoon pepper

1 egg, slightly beaten 2 slices white bread soaked in about ¼ cup milk

For the broth

2 tablespoons olive oil 1 medium yellow onion, diced

2 stalks celery, diced 2 large carrots, diced 12 cups high-quality chicken broth (do not use low-sodium)

½ head escarole, shredded or chopped

1 bay leaf

For soup

2 cups shredded, roasted chicken

1 cup pastina or acini di pepe, cooked according to package instructions

Parmesan cheese, for serving

Make meatballs. Place all ingredients except bread in a large bowl. Squeeze milk from bread and break apart. Add to the bowl and mix until ingredients are thoroughly combined. Form into grape-sized meatballs, and set aside while you make the broth.

In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, escarole and bay leaf, and season with salt and pepper.

When the soup comes to a boil, add the prepared meatballs and chicken. Lower to a simmer and cook with the lid on for 30 minutes. Taste for seasoning and adjust, then add cooked pasta and cook just until heated through.

Remove and discard the bay leaf before serving. Serve hot with Parmesan cheese at the table.

Makes 8 to 10 servings.