Italian Wedding Soup with Puntarelle

 

This recipe is keeping up with the italian style week.

I am trying to find a few recipes that aren't American Italian,

a few different ones. This looked good, it serves 6.

Ingredients:

1 head of puntarelle, trimmed, outer leaves removed

1 large egg

1/2lb ground pork

1/3c fine fresh breadcrumbs

2T finely chopped fresh parsley

2 medium leeks, white and pale green parts only,

finely chopped and divided

4 garlic cloves, finally chopped and divided

kosher salt and black pepper

1/4c plus 1T evoo

6c chicken broth

1T fresh lemon juice

Prep:

Tear dark leafy parts of puntarelle into 2" pieces and set aside.

You'll be left with long white stalks and the core, which is

layered similar to a fennel bulb. Thinly slice core lengthwise

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 1/4c 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 soft, about 4 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 1T oil; season with salt and pepper.

Divide soup among bowls and top with dressed puntarelle.