ITALIAN WEDDING SOUP

Home Cook Batch – Serves 6–8

Ingredients

• •1 tbsp (15 ml) olive oil
• •1 medium onion (about 150 g), diced
• •1 medium carrot (about 150 g), diced
• •1 celery stalk (about 150 g), diced
• •2 qt (1.9 L) homemade chicken stock
• •1 lb (450 g) small meatballs (30 g each)
• •½ lb (225 g) chopped baby spinach or escarole
• •¾ cup (150 g) pastina or acini di pepe
• •Kosher salt and freshly ground black pepper, to taste
• •Grated Parmigiano-Reggiano, for finishing

Method

1. 1.
   Make the base.
   Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Cook until softened and fragrant, about 8–10 minutes.
2. 2.
   Add the stock.
   Pour in chicken stock and bring to a gentle simmer.
3. 3.
   Add meatballs.
   Drop in the meatballs and cook 10–12 minutes, until tender and cooked through.
4. 4.
   Add pasta and greens.
   Stir in the pastina and cook until just al dente, about 8 minutes. Add spinach and cook 1–2 minutes more, just until wilted.
5. 5.
   Finish.
   Adjust seasoning. Serve with freshly grated Parmigiano, cracked pepper, and a drizzle of olive oil.