"Italian wedding" soup

 

For 6 servings

Ingredients for the dumplings

• 500 g minced pork
• 1 egg
• 1 onion, chopped
• 1 clove garlic, minced
• 60 ml breadcrumbs
• Salt and pepper
• 60 ml pecorino cheese, grated

Ingredients for the soup

• 30 ml olive oil
• 1 onion, chopped
• 2 carrots, peeled, halved and sliced
• 2 celery stalks, halved and minced
• 30 g (2 slices) prosciutto, minced
• 1.25 liters chicken broth
• 500 ml leafy greens of your choice: spinach, kale, Swiss chard, etc. without stems and minced
• 125 ml pecorino cheese, grated
• 125 ml short pasta (pearls or orzo)
• Salt and pepper

1. For the meatballs, in a bowl, combine all the ingredients and form small meatballs 2 cm in diameter.
2. In a large saucepan, heat the oil and sauté the onion, carrots and celery for 3 to 4 minutes; add the prosciutto, then pour in the chicken broth.
3. Gently place the meatballs in the broth and simmer for 30 minutes over low heat.
4. Add leafy green of your choice, cheese and pasta; stir and cook pasta until al dente.
5. Season and serve.

BON APPÉTIT