Italian Wedding Soup With Parm Broth

Italian Wedding Soup With Parm Broth

Italian Wedding Soup With Parm Broth


3 hours

Details
  • Servings:   4
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   soup
Cuisine
  • italian
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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