With an upcoming Rosa family wedding occurring this December (Congrats, Mia and Luke!), I thought I’d make an Italian wedding soup in their honor. This is a yummy recipe, but be prepared to take some time chopping, slicing and mincing. And don’t forget to add extra Parmigiano! Delicioso!
Ingredients
3 tablespoons extra virgin olive oil
24 small meatballs (either use my amazing meatball recipe, or you can take a short cut and buy frozen mini meatballs)
1 pound of hot Italian sausage (Kindly ask your favorite butcher to cut it up into small pieces)
2 cups chopped yellow onion
1/2 bulb fennel, finely chopped (about 1 cup) plus keep the fronds (the little green sprigs) for a beautiful presentation when serving
1 1/2 cups sliced celery
1 1/2 cups chopped carrot
1 tablespoon minced fresh garlic
8 cups organic chicken broth
1/2 teaspoon of both Kosher salt and freshly ground pepper
1 1/2 teaspoons Italian seasoning (I use a combination of equal parts basil, parsley and oregano)
1-2 Parmesan rinds, plus shaved Parmesan for serving (You can find the rinds in the cheese section of your grocery store or ask the kind cheese-monger)
2/3 cup pastina, such as acini di pepe
3 cups escarole leaves torn into small pieces (baby spinach works well, too)
2 teaspoons white wine vinegar
Directions
In a large Dutch oven (I use my incredible cobalt blue Emile Henri!) heat oil over medium-high heat.
Add sausage until browned for about 8-10 minutes. Add the meatballs and cook for 5 minutes until browned. Transfer the sausage and meatballs to a plate and set aside.
Add onion, fennel, celery, carrot and garlic to the pot and cook while stirring frequently for 6-8 minutes until tender. Add a pinch of salt and some water if the veggies get browned too quickly.
Add sausage, meatballs, broth, rind, Italian seasonings to the Dutch oven. Season with salt and pepper. Bring to a boil then reduce to simmer for 5 minutes.
In a dry skillet, toast the pastina over medium-high heat for 4 minutes stirring often until a golden brown. Add to simmering broth and cook for 6-8 minutes until pastina is al dente.
Drizzle the escarole (or baby spinach) with the vinegar and stir in the pot right before serving.
Ladle soup into bowls, top with shaved parmesan cheese, add in those fennel fronds and grind in more pepper.
Serve with a crusty baguette and a bottle of Brunello di Montalcino.
Weddings are times of celebrating together as a family—and soup is a great family meal. If you’re looking for more crowd-pleasing recipes or the perfect wedding gift, I have so many creative ideas. Just Ask!
Cheers to Mia and Luke!
