Wedding Soup

Name: Wedding Soup
Ingredients: 1 medium onion, roughly chopped; 4 garlic cloves, peeled; 2 stalks celery, roughly chopped; 1 medium carrot, roughly chopped; 10 large fresh basil leaves; 1/2 teaspoon peperoncino flakes; 2 tablespoons plus 1/2 teaspoon kosher salt; 6 tablespoons extra-virgin olive oil; 7 quarts cold water; 1 large fennel bulb, cored, finely chopped, plus some chopped fronds; 1 pound zucchini, cut into 1/2-inch chunks; 1 large head escarole, coarsely shredded (or half escarole, half spinach); 1 pound ground pork; 1 pound ground beef; 1 cup fine dry bread crumbs; 1 cup grated Grana Padano; 1/3 cup chopped fresh Italian parsley; 1 large egg, beaten

18 ingredients

15 steps

Ingredients

1 medium onion, roughly chopped
4 garlic cloves, peeled
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
10 large fresh basil leaves
1/2 teaspoon peperoncino flakes
2 tablespoons plus 1/2 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
7 quarts cold water
1 large fennel bulb, cored, finely chopped, plus some chopped fronds
1 pound zucchini, cut into 1/2-inch chunks
1 large head escarole, coarsely shredded (or half escarole, half spinach)
1 pound ground pork
1 pound ground beef
1 cup fine dry bread crumbs
1 cup grated Grana Padano
1/3 cup chopped fresh Italian parsley
1 large egg, beaten

Directions

1

Pulse the onion, garlic, celery, carrot, basil, peperoncino, and 1 tablespoon salt in a food processor, making a fine-textured paste or pestata.
2

Heat a large skillet over medium-high heat, and add the olive oil.
3

When the oil is hot, scrape in the pestata.
4

Cook, stirring, until the pestata dries out and begins to stick to the bottom of the pan, about 10 minutes.
5

Pour in the water and bring to a rapid simmer.
6

Cover, and cook 20 minutes; then add the fennel, zucchini, and 1 tablespoon of salt.
7

Cover again, and let the soup cook at a rapid simmer for another 20 minutes.
8

Add the escarole (or escarole and spinach).
9

Uncover, and cook until all of the greens are tender and the soup has reduced by about a third, 30 to 40 minutes.
10

Make the meatballs: Combine the ground pork, ground beef, bread crumbs, grated cheese, parsley, egg, and the remaining salt in a large bowl.
11

Mix well with your hands, and form into 1-inch meatballs.
12

Place meatballs on a sheet tray.
13

When the greens are tender and the soup has reduced, gently add the meatballs.
14

Cook until they are cooked through, about 20 minutes more.
15

Serve soup with more grated cheese and a drizzle of olive oil.