Italian Wedding Soup

Steps

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1. 1
   Combine ground chuck, chicken breast, finely diced salami de Genoa, fresh bread crumbs, eggs, chopped garlic, fresh thyme, salt, black pepper, fresh parsley, and the caramelized onion in a bowl.
   ▶ ≈1:44
2. 2
   Mix ingredients by hand until well combined. Using an ice cream scoop or spoon, form small meatballs about 1¼ inches in diameter. If the mixture is too soft, add more bread crumbs to firm it up.
   ▶ ≈3:45
3. 3
   Refrigerate the formed meatballs until ready to cook.
   ▶ ≈6:00
4. 4
   Heat oil to 365°F in a large pot or deep skillet. Fry the meatballs until golden brown on all sides with a nice crust, being careful not to burn them.
   ▶ ≈9:45
5. 5
   In a large soup pot, sauté the caramelized onion and garlic in oil until fragrant. Deglaze with a splash of white wine and let it reduce.
   ▶ ≈7:40
6. 6
   Add fresh thyme and pour in approximately 5 liters of vegetable stock. Add the sliced carrots and chopped celery.
   ▶ ≈10:35
7. 7
   Bring the soup to a boil and simmer until the vegetables become tender, approximately 10 to 15 minutes.
   ▶ ≈13:49
8. 8
   Add 8 ounces of orzo pasta to the simmering soup. Tear the escarole or spinach into small pieces and add to the pot.
   ▶ ≈14:33
9. 9
   Gently add the browned meatballs to the pot. Bring the soup to a boil again and simmer gently until the meatballs are cooked through, about 5 to 10 more minutes.
   ▶ ≈15:08
10. 10
    If desired, mix cornstarch or tapioca starch with water to create a slurry and slowly stir it into the soup to thicken it to your preferred consistency.
    ▶ ≈16:43
11. 11
    Taste the soup and adjust seasoning with salt, black pepper, and red pepper flakes as needed.
    ▶ ≈17:50
12. 12
    Ladle the soup into bowls with several meatballs per serving. Garnish with freshly grated Parmesan cheese and fresh parsley before serving.
    ▶ ≈18:05