Italian Wedding Soup

     Yesterday I referenced a new recipe I had found and tucked away for future reference.  It was for Italian Wedding Soup.  In my accompanying research I discovered that it was named so not because it is served at Italian weddings but that it is the marrying of two distinct flavors: beef and vegetables.  This recipe was printed in the latest edition of Cook's Illustrated magazine.  As is their style, it is somewhat involved and at times tedious.  But the end result is a superior quality meal that all nationalities can enjoy.  So, Mangia!

ITALIAN WEDDING SOUP

Broth

1 onion, chopped                                     1 bay leaf

1 fennel bulb, halved, cored, chopped    ½ cup white wine

4 garlic cloves, smashed                        1 Tbsp Worcestershire

¼ oz dried porcini mushrooms          4 cups L. S. chicken broth

4 oz ground pork                                    2 cups beef broth

4 oz lean ground beef                            2 cups water

 Meatballs

1 slice bread, torn into 1” pieces              salt & pepper

5 tbsp heavy cream                                    1 tsp baking powder

¼ cup Parmesan cheese                           6 oz ground pork

4 tsp finely grated onion                           6 oz lean ground beef

½ tsp grated garlic                                    2 tsp minced oregano

                                     

1 cup ditalini pasta

12 oz kale, stemmed and cut into ½” pieces

For the broth:  Heat onion, fennel, garlic, porcini, pork, beef and bay leaf in Dutch oven over med-high heat; cook, stirring frequently, until meats are no longer pink, about 5 minutes.  Add wine and Worcestershire, cook for 1 minute.  Add chicken broth, beef broth, and water; bring to a simmer.  Reduce heat to low, cover and simmer for 30 minutes.

For the meatballs:  While broth simmers, combine bread, cream, Parmesan, onion, garlic and pepper to taste in a bowl; using a fork, mash mixture into a uniform paste.  Using a stand mixer fitted with a paddle, beat pork, baking powder and ½ tsp salt on high speed until smooth & pale, 1 to 2 minutes, scraping down bowl as needed.  Add bread mixture, beef and oregano; mix on medium-low speed until just incorporated, 1 to 2 minutes, scraping down the bowl. Using moistened hands, form heaping teaspoons of meat mixture into smooth round meatballs; you should have 30 to 35.  Cover and refrigerate for up to one day.

Strain broth through fine mesh strainer set over a large bowl, pressing on solids to extract as much liquid as possible.  Wipe out Dutch oven and return broth to pot.

 Return broth to simmer over med-high heat.  Add pasta and kale; cook stirring occasionally, for 5 minutes.  Add meatballs; return to simmer and cook, stirring occasionally, until meatballs are cooked through and pasta is tender, 3 to 5 minutes.  Season with salt & pepper to taste and serve.

 Serves 6 to 8