Italian Wedding Soup
Broth
• 1 onion , chopped
• 1 fennel bulb , stalks discarded, bulb halved, cored, and chopped
• 4 garlic cloves , peeled and smashed
• 1/4ounce dried porcini mushrooms , rinsed
• 4ounces ground pork
• 4ounces 85 percent lean ground beef
• 1 bay leaf
• 1/2cup dry white wine
• 1tablespoon Worcestershire sauce
• 4cups low-sodium chicken broth
• 2cups beef broth
• 2cups water
Meatballs
• 1slice hearty white sandwich bread , crusts removed, torn into 1-inch pieces
• 5tablespoons heavy cream
• 1/4cup grated Parmesan cheese
• 4teaspoons finely grated onion
• 1/2teaspoon finely grated garlic
• Salt and pepper
• 6ounces ground pork
• 1teaspoon baking powder
• 6ounces 85 percent lean ground beef
• 2teaspoons minced fresh oregano
• 1cup ditalini pasta
• 12ounces kale , stemmed and cut into 1/2-inch pieces (6 cups)
Instructions
1. FOR THE BROTH: Heat onion, fennel, garlic, porcini, pork, beef, and bay leaf in Dutch oven over medium-high heat; cook, stirring frequently, until meats are no longer pink, about 5 minutes. Add wine and Worcestershire; cook for 1 minute. Add chicken broth, beef broth, and water; bring to simmer. Reduce heat to low, cover, and simmer for 30 minutes.
2. FOR THE MEATBALLS: While broth simmers, combine bread, cream, Parmesan, onion, garlic, and pepper to taste in bowl; using fork, mash mixture to uniform paste. Using stand mixer fitted with paddle, beat pork, baking powder, and ½ teaspoon salt on high speed until smooth and pale, 1 to 2 minutes, scraping down bowl as needed. Add bread mixture, beef, and oregano; mix on medium-low speed until just incorporated, 1 to 2 minutes, scraping down bowl as needed. Using moistened hands, form heaping teaspoons of meat mixture into smooth, round meatballs; you should have 30 to 35 meatballs. Cover and refrigerate for up to 1 day.
3. Strain broth through fine-mesh strainer set over large bowl or container, pressing on solids to extract as much liquid as possible. Wipe out Dutch oven and return broth to pot. (Broth can be refrigerated for up to 3 days. Skim off fat before reheating.)
4. Return broth to simmer over medium-high heat. Add pasta and kale; cook, stirring occasionally, for 5 minutes. Add meatballs; return to simmer and cook, stirring occasionally, until meatballs are cooked through and pasta is tender, 3 to 5 minutes. Season with salt and pepper to taste, and serve.[/li][/list]