Substitute ground turkey for the pork and veal.Wedding soup is actually Italian-American rather than tied to any Italian region. It is a mistranslation of minestra maritata, which has nothing to do with nuptials, but is a reference to the fact that green vegetables and meats go well together.
Makes 6 to 8 servings | Prep time: 25 minutes | Minimum cook time: 3 hours in a medium slow cooker
4 large eggs, lightly beaten, divided
1/3 cup Italian breadcrumbs
1/4 cup milk
1/4 cup grated whole milk mozzarella cheese
5 garlic cloves, minced, divided
3/4 pound ground pork
1/2 pound ground veal
Salt and freshly ground black pepper to taste
6 cups Chicken Stock or purchased stock
1 fennel bulb, rinsed, trimmed, and thinly sliced
1/2 pound escarole, cored and coarsely chopped
1/2 cup orzo
1/2 cup freshly grated Parmesan, divided
Vegetable oil spray
1. Preheat the oven to 500°F. Line a broiler pan with heavy-duty aluminum foil, and grease the foil with vegetable oil spray or vegetable oil.
2. Combine 2 eggs, breadcrumbs, milk, cheese, and 2 garlic cloves into a mixing bowl, and whisk well. Add pork and veal, mix well, and season to taste with salt and pepper. Form mixture into 1-inch balls, and place them on the greased foil. Brown meatballs in the oven for 10 minutes, or until lightly browned. Transfer meatballs to the slow cooker with a slotted spoon.
3. Add stock, fennel, and remaining garlic to the slow cooker. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until meatballs are cooked through and fennel is soft.
4. If cooking on Low, raise the heat to High. Add escarole and orzo to the slow cooker. Cook on High for 20 to 30 minutes, or until orzo is cooked al dente. Season to taste with salt and pepper, and serve hot, passing cheese separately.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.
Variations:
Substitute ground turkey for the pork and veal.
Substitute curly endive for the escarole.