I love Italian Wedding Soup but the flavor of the sausage can be overpowering at one point. So, when I saw this version in the Food and Wine Magazine (Grace Parisi), February 2012, I decided to give it a try and I loved it.
Make sure to sprinkle plenty of grated Parmesan cheese on top.
2 quarts home-made chicken stock or low-sodium chicken broth
1 large carrot finaly diced
1 celery rib, finely diced
Kosher salt and freshly ground pepper
1/4 cup orzo
1 pound ground pork
1/4 cup freshly grated Parmegiano-Regianno plus more for serving
1/4 cup dry bread crumbs
5 ounces baby spinach, chopped
One 15 ounce can chickpeas, drained and rinsed
In a large pot, bring the chicken stock to a boil with the carrots and celery. Season with salt and pepper. Add orzo and cook until al dente, about 7 minutes.
Meanwhile, in a bowl, knead the pork with the 1/4 cup cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.
Drop the ball into the boiling soup and simmer 5 minutes. Stir in the spinach and the chickpeas and simmer until the meatballs are cooked through, 5 minutes longer.
Serve passing extra cheese at the table.
Makes 6 servings
Variation:
Beat 2 eggs with 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh parsley. Add to the hot soup when ready to serve; do not stir to create strands.
You can add Italian seasoning as well.
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