Joey Campanero’s Italian Wedding Soup

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

For the meatballs:

  • 1/3 lb ground beef
  • 1/3 lb ground pork
  • 1/3 lb ground veal
  • 2 Eggs
  • 1/2 Cup bread crumbs
  • 1/2 Cup cold water
  • 1/4 Cup grated Pecorino
  • Chopped Parsley
  • Salt and Pepper

For the Soup:

  • 1 Gallon Chicken Broth
  • 2 Head of cleaned, chopped Escarole
  • 1 Cup each of diced Carrot, Celery and Onion
  • 1 Tbsp chopped Garlic

DIRECTIONS:

  • Form small meatballs.
  • In a large soup pot brown the meatballs, remove and reserve.
  • Dump out the excess grease, but do not clean the pot.  Then add the diced mirepoix and garlic.  When fully cooked, add the chopped escarole and chicken broth.
  • Simmer the soup for 30 minutes.  Just before serving drop 1 beaten egg per serving into the hot soup.
  • Garnish the soup with olive oil and grated Pecorino.
Melanie Dunea