The coziest season of the year is finally here and nothing warms us up as much as a glass of wine from San Antonio Winery and a hot bowl of soup, recipe courtesy of our Chef Dustin.
- ¾ pound ground beef or chicken
- ½ pound Italian sausage, casings removed
- 2/3 cup panko breadcrumbs
- 2 teaspoons minced garlic (about 2-3 cloves)
- 3 tablespoons chopped fresh Italian parsley
- ¼ cup grated Pecorino Romano
- ¼ cup Parmesan
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- 1 teaspoon kosher salt, plus more for taste
- ½ teaspoon freshly ground black pepper, plus more for taste
- 2 tablespoons olive oil
- 1 cup yellow onion, minced
- 1 ½ cups diced carrots (2-3 carrots), cut into ¼ inch pieces
- 3 celery stalks, cut into ¼ inch pieces
- 10 cups chicken stock
- ½ cup dry white wine (like Maddalena Chardonnay or Villa Alena Pinot Grigio)
- 1 cup small pasta
- ¼ cup minced fresh dill
- 10-12 ounces baby spinach or kale
- 1 head escarole, chopped
- Preheat oven to 375.
- Mix all meatball ingredients together in a large bowl. Once combined, roll out 30/40 small meatballs and bake at 375 for 40 minutes, or until golden brown.
- While meatballs are baking, cut onions, carrots, celery, escarole, and kale to desired size.
- In large pot, add olive oil and heat over medium-high. Add carrots, celery, and onion to the pot, cooking 8-10 minutes until they begin to soften.
- Add stock, wine, and escarole to pot and bring to a boil.
- Once boiling, add pasta and cook 8-10 minutes until the pasta is at desired chew.
- Add cooked meatballs, dill, kale, and/ or spinach to pot and cook another 5 minutes while tasting and adjusting flavor with salt and pepper.