Classic Italian Wedding Soup

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. In a large bowl, combine ½ lb ground pork, ½ lb ground beef, 1 egg, ¼ cup plain breadcrumbs, 3 tablespoons whole milk, ¼ cup grated Pecorino Romano, 2 minced garlic cloves, 2 tablespoons chopped parsley, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper; mix gently until just combined. 6 min
2. Roll the meat mixture into balls about 1 inch in diameter (you should get roughly 24) and place them on a lined baking sheet. 8 min
3. Finely dice the yellow onion, 2 peeled carrots, and 2 celery stalks, and roughly chop 4 cups of escarole, removing any tough stems. 8 min
4. Timing-sensitive step. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat, then add the onion, carrots, and celery and sauté, stirring frequently, until softened, about 6 minutes. 6 min
5. Pour in 8 cups low-sodium chicken broth, raise the heat to medium-high, and bring to a gentle boil. 5 min
6. Carefully drop the meatballs one by one into the boiling broth, then reduce the heat to a steady simmer and cook for 8 minutes. 8 min
7. Stir in ½ cup acini di pepe pasta and simmer for 7 minutes, stirring occasionally, until the pasta is just tender. 7 min
8. Add the 4 cups chopped escarole and stir until wilted, about 2 minutes. 2 min
9. Stir in 1 tablespoon freshly squeezed lemon juice, taste, and adjust seasoning with salt and pepper; ladle into bowls and finish with extra grated Pecorino Romano. 2 min