2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces thinly sliced pancetta or speck , cut in strips
2 medium onion, chopped
4 cloves garlic, minced
1 cup of Israeli Couscous
Freshly ground black pepper
bay leaf
2 heads escarole, chopped
Freshly grated nutmeg
1 (15 to 18-ounce) can ounces cannellini beans
3 slices white bread or peasant bread, crust trimmed
Milk
8 ounces each of ground beef and ground pork
1 teaspoon paprika or smoked paprika
1 generous handful grated Parmigiano-Reggiano plus more for topping
A handful of fresh flat-leaf parsley, finely chopped
1 egg yolk
Instructions
Heat extra-virgin olive oil, 2 turns of the pan, in a large pot or Dutch oven over medium-high heat. Add the pancetta and render a couple of minutes, then add the onions and sliced garlic. Season the onions and garlic with salt and pepper and add a bay leaf. Cook to soften, and then add the escarole to the pot and season with salt, pepper, and nutmeg, cover to wilt. Stir in the cannellini beans and stock. Bring to a boil, and then reduce heat to a rolling simmer.
Meanwhile, douse bread with milk to soften. Place ground meats in bowl. Season the meat with salt and pepper, paprika, cheese, and parsley. Add the yolk to the bowl, squeeze the milk out of the bread and crumble to add to the meat. Drizzle with extra-virgin olive oil and roll meat into walnut-size balls, then add to soup and poach until cooked through.
Cool completely and store soup for make-ahead meal. To reheat the soup- Place in a covered pot and bring to a boil, add the couscous to cook. Serve soup in shallow bowls with shredded cheese on top and an extra drizzle of extra-virgin olive oil.
I got this soup from Rachael Ray and it's called Minestra with Beef and Pork Polpette. She used starchy potatoes instead of the couscous. It was exquisite. My company raved about the soup.
Serving
Suggestions
Salad and a crusty bread for dipping.
Originally Submitted
1/26/2011
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