NewsAuthentic Italian Recipe: Italian Wedding Soup with Puntarelle - Found in Italy!
Authentic Italian Recipe
Italian Wedding Soup with Puntarelle
6 Servings - Reserve the white puntarelle stalks for another use—they’re great in a crunchy salad.
- 1 head of puntarelle, trimmed, outer leaves removed
- 1 large egg
- ½ pound ground pork
- ⅓ cup fine fresh breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 2 medium leeks, white and pale-green parts only, finely chopped, divided
- 4 garlic cloves, finely chopped, divided
- Kosher salt, freshly ground pepper
- ¼ cup plus 1 tablespoon olive oil
- ¼ cup dry white wine
- 6 cups low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- Shaved Pecorino (for serving)
- Tear dark leafy parts of puntarelle into 2” pieces; set aside. You’ll be left with long white stalks and the core of the puntarelle, which is layered similar to a fennel bulb. Thinly slice core lengthwise (smaller pieces will break away) and set aside.
- Using your hands, mix egg, pork, breadcrumbs, parsley, 1 leek, and 2 garlic cloves in a medium bowl until well combined; season with salt and pepper. Gently roll heaping teaspoonfuls of mixture into balls, transferring to rimmed baking sheets as you go (you should have about 40 meatballs).
- Heat ¼ cup oil in a large heavy pot over medium–high. Cook meatballs, turning often to help maintain their round shape, until browned all over, 5–7 minutes. Add remaining leek and 2 garlic cloves to pot and cook, stirring often, until lightly browned and softened, about 5 minutes.
- Add all but a small handful of reserved sliced puntarelle core to pot and cook, stirring occasionally, until softened, about 4 minutes. Add wine and simmer until liquid is reduced by half, about 2 minutes. Add broth and bring to a simmer. Add all but a small handful of puntarelle leaves to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, until puntarelle is cooked through and flavors have melded, 25–30 minutes.
- Toss remaining puntarelle core and greens in a small bowl with lemon juice and remaining 1 Tbsp. oil; season with salt and pepper.
- Divide soup among bowls and top with dressed puntarelle and Pecorino.
- Do Ahead: Soup (without dressed puntarelle and Pecorino) can be made 1 day ahead. Dress puntarelle and top soup just before serving.
Recipe by Alison Roman, Photos by Christopher Testani
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