ceramic plate from Fifty One and a Half
This soup hits the spot at this time of year. This is such a delicious soup that makes a perfect marriage of meat and greens (hence the name Italian Wedding Soup). There are so many versions of this soup it makes your head spin. Some use rice, some add beans, some use pasta, most have beef meatballs, etc. etc. Here is how I like to make it.
First, I use pork for the meatballs. You can use whatever you like - turkey (which I've done), beef, a mixture of beef and pork, whatever. And I grind it myself as some of you know. It makes a nice fluffy mixture to work with and I know exactly what is in my meat mixture that way. I used pork shoulder for this - in the grocery store often they slice up this cut of pork into large strips and call it "Country Style Ribs". It's a nice fatty flavorful cut of pork. If you want something leaner, by all means use ground pork loin.