Italian Wedding Soup With Chicken Meatballs - cooking recipe

Ingredients

None None FOR THE SOFFRITTO
1 stick celery with leaves, cut into chunks
1/2 small carrot, cut into chunks
1/2 medium onion, cut into chunks
2 cloves garlic, peeled
1/2 cup fresh basil leaves
None None FOR THE SOUP
1 1/2 tbsp extra-virgin olive oil, plus additional, for drizzling
1 None frisee lettuce (about 1 1/3 lbs), or other greens, such as chard or chicory, cut into thin ribbons
1 small fennel bulb, halved and thinly sliced
8 oz zucchini, cut into small dice
1 tbsp salt
None None Crusty bread rolls and shaved pecorino cheese, to serve
None None FOR THE MEATBALLS
2 oz ciabatta or rustic white bread without crusts, torn into pieces
None None Milk to just cover bread
8 oz chicken sausages, meat removed from casings
1 None egg yolk, lightly beaten
1 tbsp coarsely chopped fresh flat-leaf parsley
2 tbsp extra-virgin olive oil

Preparation

For the soffritto, process all ingredients in a food processor until finely chopped.
For the soup, heat oil in a large saucepan on medium heat. Add soffritto and cook about 5 mins or until dry. Add 3 1/2 quarts cold water. Cover and bring to a boil on high heat. Reduce heat to low; simmer for 15 mins. Stir in frisee, fennel, zucchini and salt. Cover and simmer for 1 hour.
Meanwhile, for the meatballs, place bread in a bowl. Cover with milk and soak for a few mins. Squeeze out moisture. Shred and place in a bowl. Add sausage meat, egg yolk and parsley. Season to taste. Mix well, then shape with wet hands into small balls. Refrigerate for 30 mins.
Heat oil in a large skillet on medium heat. Add meatballs and cook until golden all over.
Add meatballs to simmering soup and cook gently, uncovered, for 5 mins. Serve with crusty rolls, shaved pecorino and additional oil, for drizzling.