Lidia's Italy: Recipes: Wedding Soup: Print

By lkalemba

Ingredients

• 1 medium onion, roughly chopped
• 4 cloves garlic, peeled
• 2 stalks celery, roughly chopped
• 1 medium medium carrot, roughly chopped
• 10 large fresh basil leaves
• 6 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 teaspoon peperoncino
• 1 large fennel bulb, finely chopped, plus some fronds
• 1 pound zucchini, cut unto 1/2 inch chunks
• 1 large head escarole, coarsely shredded , (or half escarole, half spinach)
• 1 pound ground beef
• 1 pound ground pork
• 1 cup fine dry bread crumbs
• 1 cup grated Grana Padano or Parmigiano Reggiano, plus more for serving
• 1/3 cup chopped fresh Italian parsley
• 1 large egg, beaten
• 2 tablespoons plus 1/2 teaspon kosher salt

Details

Servings 1
Adapted from lidiasitaly.com

Preparation

Step 1

serves: Makes about 5 quarts

directions

In a food processor, combine the onion, garlic, celery, carrot and basil and pulse to make a fine-textured paste or 'pestata'. Heat a large skillet over medium-high heat, add the olive oil. When the oil is hot, scrape in the pestata. Cook, stirring, until pestata dries out and begins to stick to the bottom of the pan, about 10 minutes. Pour in 7 quarts cold water and bring to a rapid simmer. Cover and cook 20 minutes, then add the fennel and zucchini.

Recover and let the soup cook at a rapid simmer for another 20 minutes, then add the escarole (or escarole and spinach). Uncover and cook until all of the greens are tender and the soup has reduced by about 1/3, about 30 to 40 minutes.

Meanwhile, make the meatballs. In a large bowl, combine the ground pork, ground beef, bread crumbs, grated cheese, parsley, egg and 1/2 teaspoon salt. Mix well with your hands and form into 1-inch meatballs. Place meatballs on a sheet tray.

When greens are tender and the soup has reduced, gently add the meatballs. Cook until meatballs are cooked through, about 20 minutes more. Serve soup with more grated cheese and a drizzle of olive oil.