Italian Wedding Soup
- 2 slices white bread, torn into 1-inch pieces
- 1/4 cup milk (any kind)
- 1 large egg
- 8 ounces ground beef
- 8 ounces ground pork
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated Parmesan
- 1 small onion, very finely chopped
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup tiny pasta, such as Israeli or pearl semolina couscous, orzo, or acini de pepe
- 2 quarts chicken stock
- 1 bunch collards, chard, or kale, stemmed and cut into 1-inch pieces
- 1 cup sliced carrots
- 1 lemon, juiced (to taste)
- 1 cup freshly grated Parmesan, for serving
In a soup pot, bring a generous amount of water to a boil. Add a pinch of salt and the pasta. Let the water return to a boil, lower the heat, and let the pasta bubble steadily for 6 minutes, or until it is almost tender and still has a slight crunch in the middle. Drain the pasta and transfer to a bowl; set aside.
While the pasta is cooking, mix the bread pieces with the milk or water in a large bowl. Use your fingers to work the milk into the bread, like a sponge. Set aside for 10 minutes. Again, using your fingers, work the mixture until it forms a paste. Stir in the egg until incorporated. To the bowl with the bread and egg mixture, add the remaining meatball ingredients. With a spoon or your hands, work the mixture until it is well blended.
Use a long metal spoon to add the meatballs to the soup, several at a time.
Ladle into bowls and serve warm (with Parmesan if available).