ITALIAN WEDDING SOUP Recipe

Mix the meatball ingredients

In a large bowl combine ground pork, breadcrumbs, milk, grated parmesan, egg, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a fork until ingredients are just combined — avoid overworking to keep meatballs tender.

Portion and shape

Using a tablespoon or small scoop, portion the mixture into about 24 small meatballs (roughly 3/4 inch to 1 inch diameter). Roll gently between your palms to form smooth balls and place on a parchment-lined tray.

Optional brown

If you prefer a browned exterior, heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown meatballs in batches, turning gently, 1–2 minutes per side until lightly golden (they will finish cooking in the soup). Transfer browned meatballs to a plate. If skipping browning, keep meatballs refrigerated until ready to add to soup.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion, carrot, and celery. Sprinkle a pinch of salt and cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes. Add 1 teaspoon minced garlic and cook 30–60 seconds until fragrant.

Add stock and herbs

Pour in 8 cups chicken stock. Add the bay leaf and dried thyme. Increase heat to bring the pot to a gentle boil, then reduce to a simmer. Taste the stock and add 1 teaspoon salt and freshly ground black pepper as needed (remember bacon/cheese or meatballs add salt later).

Simmer before adding pasta

Let the broth simmer gently for 5 minutes to marry flavors before adding orzo and meatballs. Keep pot partially covered to preserve heat.

Add meatballs and orzo

Carefully add the prepared meatballs to the simmering broth. Then add 3 ounces (about 3/4 cup dry) orzo. Stir gently to prevent sticking. Return to a gentle simmer.

Cook until orzo and meatballs are done

Simmer uncovered for about 8–10 minutes, stirring occasionally, until orzo is tender but not mushy and meatballs are cooked through (internal temp of pork meatballs should reach 160°F / 71°C). If you browned meatballs earlier, they will finish cooking in this step.

Add escarole

Stir in the chopped escarole cup by cup. It will wilt quickly into the hot soup (about 2–3 minutes). Taste and adjust seasoning with salt and pepper as needed.

Brighten and serve

Remove bay leaf. Stir in lemon zest and, if using, 1 teaspoon lemon juice to brighten flavors. Ladle soup into bowls, sprinkle each serving with grated parmesan and a pinch of chili flakes if desired. Serve hot.