1<!DOCTYPE html>23<html lang="en">4 <head>5 <meta charset="UTF-8" />6 <title>Italian Wedding Soup</title>7 <meta name="viewport" content="width=device-width, initial-scale=1" />8 </head>9 <body>10 <article>11 <header>12 <h1>Italian Wedding Soup</h1>1314 <p>Makes approx. 1 gal</p>15 <p>Total time: 1.5 hours</p>16 </header>1718 <section>19 <h2>Ingredients</h2>20 <h3>Meatballs</h3>21 <ul>22 <li>1 Egg</li>23 <li>1/2 pound ground beef</li>24 <li>1/2 pound ground pork</li>25 <li>1/2 cup panko</li>26 <li>1/3 cup grated parmesan</li>27 <li>3 tbsp chopped parsley</li>28 <li>2 cloves garlic</li>29 <li>1 tsp dried oregano or italian seasoning</li>30 <li>1 tsp salt</li>31 <li>1/2 tsp ground black pepper</li>32 </ul>3334 <h3>Soup</h3>35 <ul>36 <li>3 tbsp olive oil</li>37 <li>1 large yellow onion, julienned</li>38 <li>3 medium carrots, chopped</li>39 <li>Equal part celery</li>40 <li>2 cloves garlic</li>41 <li>2 qts chicken broth</li>42 <li>1/2 cup white wine or 1/4 cup of your favorite vinegar</li>43 <li>1/2 cup tiny pasta (or not)</li>44 <li>45 Green Vegetables (quantities are for a single one).46 <ul>47 <li>3-6 cups (baby) spinach</li>48 <li>3-6 cups Tuscan (or boring) kale</li>49 <li>Escarole (haven't tried)</li>50 </ul>51 </li>52 </ul>53 </section>5455 <section>56 <h2>Directions</h2>57 <ul>58 <li>59 Make meatballs.60 Combine all ingredients and mix thoroughly.61 I find the best utensil is your hands.62 Meatballs should be much smaller than you think.63 NYT recipe says a heaping <e>teaspoon</e>, which apparently makes 80.64 </li>65 <li>66 Fry meatballs in a large pot over high heat.67 You may want to do multiple batches if you ended up with 80 meatballs.68 When done, remove meatballs and set aside.69 </li>70 <li>71 Add onion, carrot, and celery to the pot and cook until the vegetables72 begin to get tender, around 10 minutes.73 </li>74 <li>75 Add garlic, salt, and pepper.76 Cook for 1 minute.77 </li>78 <li>Add meatballs and broth to the pot and bring to a simmer.</li>79 <li>If using hearty greens like kale, add them now.</li>80 <li>Add pasta and cook until the pasta is tender, around 10 minutes.</li>81 <li>Turn off the heat and stir in the spinach until wilted.</li>82 <li>Apparently some fresh garlic right now would be great.</li>83 </ul>84 </section>8586 <section>87 <h2>Commentary</h2>88 <p>89 Not sure if I care for pasta in soups.90 It's not substantial enough to really add anything.91 Maybe next time I'll try using barley, which will totally muck up the timing.92 </p>9394 <p>95 I had extra time on my hands once and tried caramelizing the onions first, but in the end it didn't fit the vibe of the dish.96 The sweetness I think distracts from the savory punch, and the white wine and carrots already add a good whack of sweetness.97 </p>98 </section>99100 <section>101 <h2>References</h2>102 <ul>103 <li><a href="https://cooking.nytimes.com/recipes/1024492-italian-wedding-soup">NYT Cooking</a> is the main inspiration.</li>104 <li><a href="https://www.youtube.com/watch?v=T5IoTXRCpso">Adam Ragusea</a></li>105 <li><a href="https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-italian-wedding-soup-7449196">Food Network</a></li>106 </ul>107 </section>108 </article>109 </body>110</html>