Italian Wedding Soup with Puntarelle
Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
Toss remaining puntarelle core and greens in a small bowl with lemon juice and remaining 1 Tbsp. oil; season with salt and pepper.
Step 6
Divide soup among bowls and top with dressed puntarelle and Pecorino.
Step 7
Do Ahead: Soup (without dressed puntarelle and Pecorino) can be made 1 day ahead. Dress puntarelle and top soup just before serving.
