Post by Jody on Apr 12, 2018 5:20:01 GMT -8
INGREDIENTS
1 bunch of spinach, trimmed, outer leaves removed
1 large egg
½ pound ground pork
⅓ cup fine fresh breadcrumbs
2 tablespoons finely chopped fresh parsley
2 medium leeks, white and pale-green parts only, finely chopped, divided
4 garlic cloves, finely chopped, divided
Kosher salt, freshly ground pepper
¼ cup olive oil
¼ cup dry white wine
6 cups low-sodium chicken broth
1 tablespoon fresh lemon juice
Shaved Pecorino (for serving)
PREPARATION
Tear dark leafy parts of spinach into 2” pieces; set aside.
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).
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.
Add the spinach 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 spinach leaves to pot. Season with salt and pepper
and bring to a boil. Reduce heat and simmer, uncovered, until spinach is cooked through and flavors have melded, 25–30 minutes.
Divide soup among bowls and top with Pecorino.
Do Ahead: Soup (without Pecorino) can be made 1 day ahead.
1 bunch of spinach, trimmed, outer leaves removed
1 large egg
½ pound ground pork
⅓ cup fine fresh breadcrumbs
2 tablespoons finely chopped fresh parsley
2 medium leeks, white and pale-green parts only, finely chopped, divided
4 garlic cloves, finely chopped, divided
Kosher salt, freshly ground pepper
¼ cup olive oil
¼ cup dry white wine
6 cups low-sodium chicken broth
1 tablespoon fresh lemon juice
Shaved Pecorino (for serving)
PREPARATION
Tear dark leafy parts of spinach into 2” pieces; set aside.
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).
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.
Add the spinach 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 spinach leaves to pot. Season with salt and pepper
and bring to a boil. Reduce heat and simmer, uncovered, until spinach is cooked through and flavors have melded, 25–30 minutes.
Divide soup among bowls and top with Pecorino.
Do Ahead: Soup (without Pecorino) can be made 1 day ahead.