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Italian Wedding Recipe

Name: Boston Sail Lofts Italian Wedding Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.75 lb ground beef (80/20); 0.25 lb ground pork; 0.5 cup fresh breadcrumbs; 0.25 cup whole milk; 0.25 cup Parmesan cheese, grated; 1 whole egg; 1 tsp garlic, minced; 2 tbsp flat-leaf parsley, finely chopped; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive oil (for browning); 6 cups chicken broth (low-sodium preferred); 0.5 cup small acini di pepe or pastina; 6 oz escarole or spinach, trimmed and chopped; 1 tbsp extra-virgin olive oil; 0.5 tsp salt (for broth); 0.25 tsp black pepper (for broth); 0.5 tsp lemon zest (optional); 0.25 cup Parmesan cheese, grated (for serving); 1 tbsp chopped parsley (for garnish); 0.25 tsp red pepper flakes (optional)

Inspired by Boston Sail Loft

Time45m

Serves4

Make Italian Wedding Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatballs

3/4 lb ground beef (80/20)

1/4 lb ground pork

1/2 cup fresh breadcrumbs

1/4 cup whole milk

1/4 cup Parmesan cheese, grated

1 whole Egg

1 tsp Garlic, minced

2 tbsp flat-leaf parsley, finely chopped

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 tbsp olive oil (for browning)

Broth & Greens

6 cups chicken broth (low-sodium preferred)

1/2 cup small acini di pepe or pastina

6 oz escarole or spinach, trimmed and chopped

1 tbsp extra-virgin olive oil

1/2 tsp salt (for broth)

1/4 tsp black pepper (for broth)

1/2 tsp lemon zest (optional)

To Finish

1/4 cup Parmesan cheese, grated (for serving)

1 tbsp chopped parsley (for garnish)

1/4 tsp red pepper flakes (optional)

Method

Meatballs

Soak breadcrumbs

Place fresh breadcrumbs in a small bowl and pour whole milk over them. Stir and let sit for 5 minutes until the crumbs absorb the milk.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently with your hands or a spoon until just combined; avoid overmixing to keep meatballs tender.

Shape meatballs

Using wet hands or a small scoop, portion mixture into roughly 1-inch meatballs (about 24 small meatballs). Place formed meatballs on a rimmed baking sheet or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in a single layer (do not overcrowd), brown meatballs on all sides for about 5–6 minutes total; they do not need to be fully cooked through. Transfer browned meatballs to a plate.

Broth & Greens

Prepare broth

In a large pot or Dutch oven, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the chicken broth and bring to a gentle simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook pasta in broth

Once the broth is simmering, add the acini di pepe (or pastina) and stir. Simmer for 6–8 minutes, stirring occasionally, until pasta is just tender but still slightly firm (check package directions and adjust time accordingly).

Finish meatballs in broth

Carefully add the browned meatballs to the simmering broth with pasta. Continue to simmer gently for another 6–8 minutes, or until meatballs are cooked through (internal temperature 160°F / 71°C for pork/beef mixture) and pasta is tender.

Add greens

Stir in the chopped escarole or spinach and simmer 1–2 minutes until wilted and bright green. Taste and adjust seasoning; add lemon zest if using for brightness.

To Finish

Ladle the soup into bowls, sprinkle each serving with grated Parmesan, chopped parsley, and a pinch of red pepper flakes if desired. Serve immediately with crusty bread.