Italian Wedding Soup

Ingredients

• 1 lb ground beef and pork blend (or all beef)
• 1/3 cup Italian seasoned breadcrumbs
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 cups low-sodium chicken broth
• 1 cup acini di pepe or orzo pasta
• 4 cups fresh escarole or spinach, roughly chopped
• 2 large eggs
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, beaten egg, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently until just combined, being careful not to overwork the meat. Roll into 3/4-inch meatballs (about 40-45 meatballs) and set aside on a baking sheet.
2. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the meatballs in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned meatballs to a plate and set aside.
3. In the same pot, add the onion, carrots, and celery. Sauté until vegetables are softened, about 5-6 minutes, scraping up any browned bits from the meatballs.
4. Pour in the chicken broth and bring to a boil. Add the remaining 1/2 tsp salt and 1/4 tsp pepper. Add the pasta and cook for 5 minutes.
5. Return the meatballs to the pot and continue cooking until pasta is al dente and meatballs are cooked through, about 5-6 minutes more.
6. Add the escarole or spinach and stir until wilted, about 2 minutes. In a small bowl, whisk together the 2 eggs and lemon juice. While stirring the soup in a circular motion, slowly drizzle in the egg mixture to create silky ribbons.
7. Remove from heat, stir in fresh parsley, and adjust seasoning to taste. Serve hot with additional Parmesan cheese on top.