Italian Wedding Soup

Steps

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1. 1
   Combine ground beef, egg, minced onion, bread crumbs, parsley, grated Pecorino Romano cheese, black pepper, salt, and minced garlic in a large bowl.
   ≈1:25
2. 2
   Mix the ingredients with your hands until well combined, ensuring all flavors are evenly distributed throughout the meat mixture.
   ≈3:03
3. 3
   Roll small portions of the mixture between your palms to form tiny meatballs, similar in size to candy. Refrigerate the meatballs while preparing the soup base.
   ≈4:16
4. 4
   Heat olive oil in a large pot and add the chopped onion, carrot, celery, and minced garlic. Sauté until softened and fragrant, approximately 3–5 minutes.
   ≈6:42
5. 5
   Pour the chicken broth into the pot, add a small amount of salt and black pepper, and bring to a boil. Allow the broth to simmer.
   ≈7:49
6. 6
   Once the broth comes to a rolling boil, carefully add the chilled meatballs one at a time to prevent them from jumping or sticking together. Allow them to cook for approximately 10 minutes until they rise to the surface.
   ≈9:13
7. 7
   Skim off any foam or fat from the surface of the broth as the meatballs cook.
   ≈9:58
8. 8
   Add the chopped escarole (or spinach) to the pot and stir to combine with the broth. Allow it to wilt and cook through.
   ≈13:37
9. 9
   Increase the heat slightly and add the pasta, stirring occasionally to prevent sticking. Cook until the pasta is tender according to package directions.
   ≈14:45
10. 10
    Taste the soup and adjust the seasoning with additional salt and pepper as needed. Once all components are cooked through and flavors meld, the soup is ready to serve.
    ≈17:00
11. 11
    Ladle the soup into bowls and serve warm. Optionally garnish with additional grated cheese if desired.
    ≈18:23