Ingredients
- Parm Broth:
- 1 pound Parmesan rinds
- 1 yellow onion, halved, skin left on
- 1 head garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1/2 teaspoon black peppercorns
- 3/4 teaspoon kosher salt
- Meatballs:
- 2/3 cup panko
- 3 tablespoons whole milk
- 1/2 pound ground beef
- 1/2 pound ground pork or sweet Italian sausage, casing removed
- 1 large egg
- 1/4 cup grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground fennel
- Soup:
- 3 tablespoons extra-virgin olive oil
- 1 or 2 carrots, medium dice (about 1/2 cup total)
- 1 or 2 celery stalks, medium dice (about 1/2 cup total)
- 1 small fennel bulb, thinly sliced
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 6 cups torn hearty greens, such as escarole or other chicories
- To serve: chopped flat-leaf parsley, lemon wedges, grated Parmesan, and red pepper flakes (optional)
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