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italian wedding soup // brooklyn supper
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Italian Wedding Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Eat your spring greens! A vibrant Italian wedding soup recipe made with fresh herbs, spicy greens, and panko meatballs.
Recipe Type: Dinner
Makes: 4 - 6 servings
Author: Brooklyn Supper
Ingredients
For the Meatballs
  • 1 pound ground pork
  • 1/4 cup grated Parmesan
  • 1/4 cup Progresso Plain Panko Crispy Breadcrumbs
  • 2 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 3/4 teaspoon sea salt
  • 1 tablespoon lard or heat-tolerant cooking oil for searing meatballs
For the Soup
  • 1/4 cup lard, bacon fat, or vegetable fat
  • 1 onion, trimmed and minced
  • 1 carrot, scrubbed and minced
  • 1/2 teaspoon sea salt, plus more to taste
  • 4 cloves garlic, smashed, peeled, and minced
  • 1/2 bunch dandelion greens (2 1/2-ounces), rinsed well and chopped
  • 2 big handfuls spicy baby greens (2 1/2-ounces), rinsed
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 4 cups Progresso Vegetable Cooking Stock
  • freshly ground pepper to taste
  • half a lemon
  • shaved Parmesan for serving
Instructions

  1. To make meatballs, combine pork, Parmesan, panko, herbs, and sea salt in a large bowl, and mix well with hands. Form 18 - 20 (1-inch) meatballs.

  2. Set a large skillet over medium-high heat. Add lard or oil and then the meatballs. Sear on all sides, cooking until evenly browned, about 10 minutes. (Meatballs will also cook in the soup, so no need to cook through.)
  3. To make soup, heat lard, fat, or oil in a medium-sized soup pot or Dutch oven set over medium heat. Add onion, carrot, and sea salt, and sauté until carrots are soft and onions are translucent, 7 - 10 minutes. Add garlic and cook 1 minute more. Fold in greens and fresh herbs, and sauté until limp and tender, about 7 minutes.
  4. Pour in stock, bring mixture to a boil, turn heat down to a bubbling simmer, and cook 10 minutes. Add seared meatballs and cook 10 minutes more. Towards the end of cook time, taste and add sea salt and pepper to taste.
  5. Ladle soup into bowl with 3 - 4 meatballs each. Finish with a squeeze of lemon and a sprinkle of Parmesan shavings.