Italian Wedding soup is a simple 'marriage' of green leafy vegetables and meat in a chicken-based clear broth; minestra maritata. The meatballs are usually made small, bite-size for soup, and the pasta is small too. I used acini di pepe, but orzo or pastina work just as well.
For the meatballs:
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1 clove garlic, minced
- 1/2 cup Italian flavored breadcrumbs
- 1/4 cup onion, chopped fine
- 2 Tblsp. grated parmesan cheese
- 1 egg
- 1 Tblsp. cooking oil
Combine all ingredients and mix well. Form into small meatballs about ¾ inch round. When all meatballs are made, heat a skillet to medium/low with 1 tablespoon oil. Add the meatballs to the skillet and let them brown lightly, turning so that all side are brown. About 7 to 9 minutes. Remove from skillet with tongs or a slotted spoon and let drain on a paper towel lined plate. (you don't want the oil or fat in your soup).
For the soup:
- 4 cups chicken stock
- 2 cups cabbage, chopped (or any green leafy vegetable, kale, escarole, spinach)
- 1 medium carrot, diced
- 1/4 cup acini di pepe
- pinch of oregano
- salt and pepper to taste
Bring chicken stock to a boil in a large pot. Add carrots, cabbage, Acini Di Pepe, meatballs, oregano, salt & pepper. Lower heat and simmer until carrots are tender and cabbage is wilted, about 15 minutes.
Serve hot with freshly grated parmesan cheese.