Italian Wedding Soup

Ingredients

Instructions

1. 1

   MAKE THE MEATBALL MIXTURE: In a large bowl, combine ground pork, ground beef, 1/4 cup grated parmesan, egg, half the minced garlic, and Italian seasoning. Add 1/4 tsp salt and a few grinds of black pepper. Mix with your hands until just combined - don't overmix or the meatballs will be tough.

2. 2

   SHAPE THE MEATBALLS: Wet your hands slightly (this prevents sticking). Take about 1 tablespoon of mixture and roll between your palms into a 1-inch ball. You should get about 24-28 meatballs. Place them on a plate as you go. They don't need to be perfect spheres.

3. 3

   BROWN THE MEATBALLS: Heat olive oil in a large pot or Dutch oven over medium heat. Add meatballs in a single layer (work in batches if needed - don't crowd the pan). Cook for 4-5 minutes, turning occasionally with a spoon or tongs, until browned on most sides. The meatballs don't need to be cooked through - they'll finish in the broth. Transfer to a plate and set aside.

4. 4

   START THE SOUP: Don't wipe out the pot - those browned bits add flavor. Add the chicken broth and remaining garlic to the pot. Scrape up any browned bits from the bottom. Bring to a boil over high heat.

5. 5

   ADD ORZO AND MEATBALLS: Once boiling, add the gluten-free orzo. Stir to prevent sticking. Cook for 6 minutes, then add the browned meatballs and chopped escarole. The escarole will seem like a lot but it shrinks dramatically.

6. 6

   FINISH THE SOUP: Reduce heat and simmer for 5 minutes. The orzo should be tender, the meatballs cooked through (cut one in half to check - no pink inside), and the escarole should be wilted and dark green but still with some texture (not mushy). Taste and adjust salt. Ladle into bowls and top each serving with a generous sprinkle of the remaining parmesan cheese.