1large carrot or 5-7 baby carrotsrefer to instructions
5basil leavesdirections below
2cloves garlic peeled
For the Meatballs
½lbground chicken
½lbground Italian sausagew/o fennel if possible. See note below
¾cupRomano Cheesegrated and divided
1Tbspparsleyminced
1egglightly whisked
2slices white or wheat breadbroken into small pieces
2tsp salt
1tspground black pepper
¼cupwarm water
For the soup
1Tbsp olive oil
3½qtschicken stockdivided
1cupacini di pepesee note below
1headescarole or 6 cups (or handfuls) of fresh spinachcleaned and chopped
2tspsalt
1 tsppepper
1egg
½lemon
Instructions
FIRST STEP || WITH A FOOD PROCESSOR:
Place 2 quarters of the onion, the celery, carrots, basil, and garlic in the bowl of a food processor and pulse for about 15 seconds until the contents are minced. Set aside and continue to the second step.
FIRST STEP || WITHOUT A FOOD PROCESSOR:
Mince the onions, celery, carrots, and garlic. Place in medium bowl.
Stack the basil leaves one on top of each other and roll into a long cylinder. Using a sharp knife, thinly slice the roll. Add to other minced veggies. Set aside and continue to the second step.
SECOND STEP || Make the Meatballs
Using your hands, lightly combine all the meatball ingredients including ½ cup of Romano except the water in a large bowl until well mixed. Don't overmix it. Add the water and using your hands again, gently incorporate it.
Put a little water in a small cup or bowl. Using a teaspoon or small scoop, make small meatballs scooping with one hand and placing in the fingertips of the other hand, lightly shaping the ball. Dip fingers into the water bowl in between making each meatball. Place meatballs on a lightly sprayed or parchment-lined baking sheet.
Meanwhile, bring 2 cups of the chicken stock to a low boil in a medium saucepan. Keep on a low simmer.
After all the meatballs are made, gently place them in the simmering broth and cook for 5 minutes. You might have to do this in batches. [See notes below for making extra or making ahead]
Through a fine mesh strainer, strain the meatball poaching liquid and add it to the other pan with the other broth.
STEP THREE || Make the Soup
Heat the olive oil in a large stockpot. Add the veggies from step one and saute over medium heat for approximately 5 minutes.
Add the remaining stock to the stockpot along with salt and pepper. Bring to a low boil.
Add the pasta to the pot and cook for 5 minutes. Then, add the meatballs and strained poaching liquid along with the spinach or escarole. Cook until the pasta is al dente, about 5 minutes more.
Meanwhile, in a small bowl, add the remaining ¼ cup of Romano to the 2 eggs and whisk lightly together. Right before serving, take the handle of a wooden spoon and swirl the soup while slowly pouring the egg and cheese mixture into the pot.
Squeeze some lemon in just before serving and sprinkle some grated romano on top. Adjust seasoning with salt and pepper, if needed.
Notes
Acini di pepe pasta is a small round rice-like pasta typically used in Italian wedding soup.
If you can't find Italian sausage without fennel, you can substitute plain ground pork for the sausage or use 100% ground chicken. I would add a little drizzle of olive oil to compensate for the loss of fat. Per the post, you can also use ground beef (85%).
Gluten-free /dairy free options: use gluten free breadcrumbs or bread. And omit the cheese from the meatballs and finishing of the soup.