BEST CANNED ITALIAN WEDDING SOUP RECIPES

Steps:

• Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
• Stir the?panko,?Parmesan, red pepper flakes, 1 teaspoon salt?and?1/2 teaspoon black pepper?in a medium bowl until combined. Stir in?the?cream, egg and half the grated garlic until completely combined.? 
• ?Combine?the ground pork and sausage in a large bowl.?Pull the ground meat apart?with two forks?as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting?it?until thoroughly mixed and no?clumps remain.  
• Add the?breadcrumb mixture to?the?meat and?use?the same pulling technique to mix until all the?ingredients are evenly incorporated.?? 
• ?Scoop out portions of?the?meat mixture with a?1-ounce ice cream scoop (or use two heaping tablespoons). Roll?the meat?gently between your hands into balls. Arrange?the balls?on a rimmed baking sheet.?You should have about 24 meatballs.  
• Heat?the?oil in a large heavy-bottomed pot or Dutch oven over medium-high?heat. Add half the meatballs and cook, turning and rolling occasionally, until?they are?lightly browned on all sides,?about 5 minutes total. Remove to a?plate; the meatballs will not be cooked through, just browned on the outside.?Repeat with?the?remaining meatballs.? 
• Reduce?the?heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add?the?onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until?the?vegetables have softened slightly, about 5 minutes.  
• Stir in?the?wine, scraping any browned bits from the bottom of the pan, and cook until?it's?almost completely evaporated,?about?3 minutes.?Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.  
• Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.  
• Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.  

Steps:

• In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
• In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
• Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.