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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 slices white bread, crusts removed
3/4 lb ground sausage
1/4 c grated Pecorino Romano, plus extra for serving
1/4 c chopped parsley
1 egg, beaten
2 cloves garlic, minced
1 tsp. salt
3 tbsp. olive oil
2 tbsp. olive oil
1 small onion, chopped
1 rib celery, diced
1 medium carrot, diced
4 cloves garlic, minced
2 sprigs fresh thyme
1/4 tsp. crushed red pepper flakes
1 head escarole (about 1lb.), coarsely chopped
8 c chicken broth
1/2 c chopped canned tomatoes
salt and pepper to taste

Grate the stale bread on a box grater, or pulse into crumbs in a food processor.
Put the bread crumbs in a large bowl with 1/3 cup cold water to rehydrate. Add the sausage, 1/4 c Pecorino, parsley, egg, garlic, and salt, and mix until evenly combined. Season with pepper. Using your hands, gently form the meat mixture into 3/4 to 1 inch meatballs. Put on a baking sheet, cover and refrigerate for a least 1 hour or up to 24 hours.
Heat the olive oil in a large soup pot over medium heat. Add the meatballs and brown, turning occasionally. Transfer to a platter. Add the onion, celery, carrot to the pot, and cook stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, thyme, and red pepper and cook another 3 minutes.
Stir in the excarole and cook until just wilted, about 2 minutes. Add the chicken broth and tomatoes and bring to a gentle simmer. Return the meatballs to the pot cover and cook for 10 minutes, stirring once or twice. Season with salt and pepper, to taste. Ladle the soup into warm bowls. Drizzle some olive oil and Pecorino over each serving.




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