Italian Wedding Soup With Parm Broth

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)

Personal Tags 

Save Tag

Recipe Notes 

Save Notes