Italian Wedding Soup

By McLean

Rachael Ray

Ingredients

• Fortified Stock:
• 1 tablespoon olive oil
• 1 large head garlic, halved and cloves left in their skins
• 1 onion, peeled and quartered
• 1 lemon, sliced into 4 slices
• a few stems of parsley, thyme and a large bay leaf
• a few white or black peppercorns
• 1 quart chicken stock plus 3 cups water
• 1 large chunk of rind from a wheel of Parmigiano-Regggiano cheese
• For the Meatballs and Soup:
• 1/2 to 2/3 cup breadcrumbs
• 1/3 cup half-and-half
• 1 lb. ground pork
• salt and white pepper
• 1 egg
• 1/4 about 1/4 teaspoon nutmeg
• 1 clove garlic, grated or finely chopped
• 1/2 cup grated Pecorino and/or Parmigiano-Reggian cheeses
• 1 fat drizzle of EVOO - extra virgin olive oil
• 5 to 6 cups chopped, stemmed escarole, cut into bite-sized pieces
• 1/4 lb. maltagliati (torn egg pasta, Buon Italia brand preferred or broken egg lasagna sheets or other wide egg pasta
• Juice of 1 small lemon, to serve

Preparation

Step 1

Heat oil in a pot over medium-high heat, a turn of the pan. Brown garlic, onion and lemon slices to caramelize surfaces the add herbs, peppercorns, stock, water and, most importantly, the large piece of rind. Simmer 2i0 minutes then cool and strain.

Combine breadcrumbs and cream, and let stand for a few minutes. Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl. Add salt, white pepper, egg, nutmeg, garlic, grated cheese, EVOO and combine well.

Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings stop the stock as you roll them. Simmer 3-4 minutes then add pasta and cook 3-4 minutes more. Wilt greens into soup, add lemon juice and serve in shallow bowls.