JANUARY WEDDING RECIPES

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THE BEST ITALIAN WEDDING SOUP RECIPE | FOOD NETWORK ...



The Best Italian Wedding Soup Recipe | Food Network ... image

We tried all-sausage meatballs but found them heavy and dense – adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 22

3 sprigs thyme
2 bay leaves 
2 sprigs oregano 
1 teaspoon black peppercorns 
1/2 cup panko breadcrumbs 
1/3 cup finely grated Parmesan, plus more for serving
1/4 teaspoon crushed red pepper flakes 
Kosher salt and freshly ground black pepper 
1/4 cup heavy cream 
1 large egg, beaten 
4 cloves garlic, finely grated 
3/4 pound ground pork 
3/4 pound sweet Italian sausage, casings removed and meat broken up 
2 tablespoons olive oil 
1 yellow onion, diced 
3 stalks celery, cut into 1/2-inch pieces 
2 large carrots, peeled and cut into 1/2-inch pieces 
2 large bone-in, skin-on chicken breasts 
1/2 cup white wine 
1 cup uncooked ditalini pasta 
1/2 head escarole, torn into 2-inch pieces (about 7 cups) 
1/4 cup flat-leaf parsley leaves, chopped 

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.  

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