Italian Wedding Soup
This classic and comforting soup combines carrots, celery, onion and garlic for a flavorful base. The soup is given heft with the addition of couscous and tiny meatballs flavored with IL Villaggio Grated Romano. Our favorite touch? Add the rind of your IL Villaggio Parmigiano Reggiano DOP or IL Villaggio Pecorino Romano DOP for a more robust flavor.
Prep Time: 20 minutes • Cook Time: 30 minutes

Ingredients (Serves 8)

For the Meatballs

  • 8 oz ground beef
  • 8 oz ground pork
  • 1 small onion, grated
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated IL Villaggio Grated Romano
  • 1/4 cup chopped parsley
  • 1 large garlic clove, minced
  • 1 egg1 tsp kosher salt
  • Fresh cracked black pepper

For the Soup

  • 1 Tbsp olive oil
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 large garlic cloves, minced
  • 1 pound curly endive or escarole, coarsely chopped
  • 12 cups chicken stock
  • 1 cup pearled couscous or small pasta
  • 2 Tbsp IL Villaggio Grated Romano
  • Salt and pepper
  • IL Villaggio Parmigiano Reggiano DOP or IL Villaggio Pecorino Romano DOP rind, optional 

Instructions

For the meatballs, preheat the oven to 450º with the oven rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Add beef and pork to a large mixing bowl. Add onion, bread crumbs, IL Villaggio Grated Romano, parsley, garlic, egg, salt and pepper. Mix until well combined and form into small, 1/2 inch – 3/4 inch meatballs.

Lightly spray the baking sheet with nonstick spray and arrange the meatballs in a single layer.

Bake the meatballs for 6 to 8 minutes or until they are cooked through. Increase the heat to broil. Broil for an additional 1-2 minutes or until browned, watching carefully as to not burn. Transfer the meatballs to a plate lined with paper towels.

For the soup, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; sauté until veggies have softened about 7 minutes. Add garlic and cook 1 minute longer or until fragrant.

Pour in chicken broth, season soup with salt and pepper to taste, and add optional cheese rind. Bring the mixture to a boil. Add in pasta and meatballs, and reduce heat to a simmer.

Cover and cook, stirring occasionally, until pasta is tender and meatballs have cooked through, about 10 minutes. Add in escarole during the last minute of cooking. If added, remove the rind and serve warm with a sprinkle of more IL Villaggio Grated Romano.