Traditional Italian Wedding Soup

Name: Traditional Italian Wedding Soup
Ingredients: 3/4 cup plain breadcrumbs; 3 ounces milk; 3/4 pound ground chuck; 3/4 pound ground pork; 3 cloves garlic (paste); 1/2 cup Pecorino Romano (grated); 1/4 cup flat leaf Italian parsley (minced); 2 large eggs; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 cup extra virgin olive oil; 1 medium onion (diced); 2 medium carrots (diced); 2 large celery ribs (diced); 10 cups low sodium chicken stock (plus extra to thin (can also use water)); 1 parmesan rind (optional); 1 bunch escarole (washed and chopped (can sub 16 ounces of spinach)); 8 ounces acini di pepe pasta; salt and pepper (to taste)

"Italian Wedding Soup combines tiny meatballs, acini di pepe, escarole, and veggies simmered together in a tasty broth flavored with Parmigiano Reggiano. Perfect for cold weather and always so good!..."

INGREDIENTS

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3/4 cup plain breadcrumbs

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3 ounces milk

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3/4 pound ground chuck

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3/4 pound ground pork

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3 cloves garlic (paste)

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1/2 cup Pecorino Romano (grated)

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1/4 cup flat leaf Italian parsley (minced)

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2 large eggs

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1 teaspoon kosher salt

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1/2 teaspoon black pepper

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1/4 cup extra virgin olive oil

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1 medium onion (diced)

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2 medium carrots (diced)

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2 large celery ribs (diced)

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10 cups low sodium chicken stock (plus extra to thin (can also use water))

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1 parmesan rind (optional)

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1 bunch escarole (washed and chopped (can sub 16 ounces of spinach))

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8 ounces acini di pepe pasta

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salt and pepper (to taste)

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