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Italian wedding soup

  • Italian Wedding Soup Meatballs, uncooked
  • 25 g Olive Oil
  • 120 g Onion, minced
  • 60 g Carrot, chopped
  • 60 g Celery, minced
  • Celery Leaves, chopped
  • 30 g Parmigiano-Reggiano Rind
  • 1/2 t Fennel Seeds, crushed
  • 1200 g Chicken Stock
  • 120 g Dry White Wine
  • 40 g Dry Stellini Pasta
  • 2 sprigs Dill Leaves, chopped
  • 120 g Young Kale, chopped
  • Medium-Grain Salt
  • Black Peppercorns, ground
  • Parmigiano-Reggiano, grated
  1. Sweat base. Heat olive oil in stock pan over medium heat. Add onion, carrots, celery & leaves, and fennel seed, and sweat 5 minutes until softened.
  2. Build soup. Add stock and wine. Bring to boil, reduce heat and simmer 5-8 minutes. Stir in pasta and cook 5 minutes until almost tender. Add meatballs. Simmer 5 minutes more. Add dill and kale. Simmer 1-2 minutes. Season with salt and pepper.
  3. Garnish with grated parmesan and serve.

  1. Ash, John. "Recipes: My Mad Men Menu." Chef John Ash. December 2020. ↩