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