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Ingredients
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Meatballs
Soup base & vegetables
Stock, pasta & seasoning
Method
Meatballs
- 1
Prepare and mix
In a small bowl combine the breadcrumbs and milk; let sit 5 minutes until absorbed (panade). In a large bowl add ground pork, soaked breadcrumbs, egg, grated Parmigiano, minced garlic, chopped parsley, dried oregano, kosher salt and black pepper. Mix gently with your hands or a fork until just combined — do not overwork or meatballs will be dense.
- 2
Shape
Using wet hands, portion mixture into 1-inch balls (about 1 tablespoon of mixture) to make roughly 24 small 'wedding' meatballs. Place formed meatballs on a baking sheet lined with parchment.
- 3
Brown
Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches if needed, add meatballs in a single layer and brown on all sides, turning gently with tongs, about 6–8 minutes total per batch. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate and keep warm.
Soup base & vegetables
- 4
Sweat aromatics
In a large heavy pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 5
Add escarole
Stir in the chopped escarole and fresh oregano/thyme (if using) and cook until the greens begin to wilt, about 2–3 minutes.
Stock, pasta & finishing
- 6
Simmer soup
Pour in the chicken stock and canned diced tomatoes (with juices). Add the bay leaf, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Bring the liquid to a gentle boil, then reduce heat to a simmer.
- 7
Return meatballs & cook orzo
Carefully add the browned meatballs to the simmering soup. Cover and simmer gently 8 minutes. Add the orzo and simmer uncovered another 8–10 minutes, stirring occasionally, until the orzo is tender and meatballs are cooked through (internal temperature of meatballs 160°F/71°C). If soup becomes too thick as orzo absorbs liquid, add up to 1 cup additional hot stock or water to reach desired consistency.
- 8
