Perreca's Italian Wedding Soup
January 26, 2019 01:28 PM
Perreca’s Italian Wedding Soup
from Schenectady’s Little Italy
3/4 cup Perreca’s Bread crumbs (or make your own by toasting a few pieces of bread and crumbling)
1/3 cup whole milk
12 ounces ground beef
8 oz. ground pork
1 egg (beaten)
1 Tbs. minced garlic
1/3 cup parmesan cheese (pluse extra for soup topping if desired)
Kosher salt (to taste)
Ground black pepper (to taste)
1/4 cup olive oil
12 cups chicken stock
8 oz. dried pastina (any variety)
12 - 16 oz. fresh baby spinach or escarole
To make the meatballs, soak breadcrumbs in whole milk and let soak for a few minutes. In a separate bowl, combine ground beef, ground pork, egg, garlic, salt, pepper, parmesan cheese. Then fold in the soaked breadcrumbs until throughly mixed. Pro tip: use your hands for this process. Use of a mechanical mixer runs the risk of over blending and making the meatballs tough.
Now form the meatballs into small 1/2 - 1 oz. balls. Roll in bare hands dipped in a cup of water with a few drops of olive oil in the water.
Heat the oil in a large soup pan and brown the meatballs. We’re not interested in cooking them all the way through in this step, we just want to get a nice browning on both the meatball AND the bottom of the pan.
Remove meatballs and set aside. Keep the soup pan and the charred little bits of meatball. We’ll use this delicious reside for our Italian Wedding Soup!
In that dirty soup pan, add chicken stock and bring to a boil, stirring to get meatball residue incorporated from the bottom of the pan. Lower heat and keep stock to a simmer. Add meatballs and simmer until cooked through, about 10-12 minutes depending on the size of the meatball. Stir in pastina and spinach and cook for an additional 3 minutes. Add more salt & pepper to taste.
Remove from heat and let soup rest for 20 minutes.
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Updated: January 26, 2019 01:28 PM
Created: January 26, 2019 12:47 PM
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