Italian Wedding Soup

Name: Italian Wedding Soup
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 , onion, chopped; 1 , fennel bulb, stalks discarded, bulb halved, cored, and chopped; 4 , garlic cloves, peeled and smashed; 1/4 ounce, dried porcini mushrooms, rinsed; 4 ounces, ground pork; 4 ounces, 85 percent lean ground beef; 1 , bay leaf; 1/2 cup, dry white wine; 1 tablespoon, Worcestershire sauce; 4 cups, low-sodium chicken broth; 2 cups, beef broth; 2 cups, water; 1 slice, hearty white sandwich bread, crusts removed, torn into 1-inch pieces; 5 tablespoons, heavy cream; 1/4 cup, grated Parmesan cheese; 4 teaspoons finely grated, onion; 1/2 teaspoon finely grated, garlic; , Salt and pepper; 6 ounces, ground pork; 1 teaspoon, baking powder; 6 ounces, 85 percent lean ground beef; 2 teaspoons minced, fresh oregano; 1 cup, ditalini pasta; 1/2 pound, kale, stemmed and cut into 1/2-inch pieces (6 cups)

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Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

A super-flavorful soup enriched with meatballs and tender greens? Sounds like a match made in heaven—but we didn’t want to spend all day creating it.

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Traditionally, this Italian soup is built from a base of meaty brodo, a long-cooked broth made from the bones of meat and fowl. Wanting to skip the fuss of cooking a brodo all day, we looked to fortify commercial broths. We first started wi...

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