When I first suggested making this recipe together, Eric, a huge risotto fan, was less than enthusiastic. He did not see the point of turning Italian Wedding Soup into a risotto. It was perfect just the way it was –  as a soup! Eventually, Eric gave in and agreed to make it with me. And one taste was all it took to change his mind. Italian Wedding Soup is also wonderful as a risotto!

We especially liked the meatballs, and consider them to be the best ones we have ever made. And coming from a big Italian family that enjoys cooking, that is saying something!

But to be honest, we were both a bit skeptical about the meatballs in the beginning. They are cooked under the broiler, a technique we have not used before when making meatballs. But it worked and they came out perfect.

Instead of the typical beef or pork options for meatballs, we like to use the “meatloaf mix” our local grocery store sells. It is a combination of beef, pork, and veal. (A mix of equal portions of beef and pork works as well.) This recipe is going to be made quite often in our home!

Italian Wedding Risotto

Italian Wedding Risotto foodandwine.com, Total Time Required: 45 minutes, Active Time: 45 minutes, Yield: 4 to 6 servings

Ingredients:

• 1 pound ground meat (beef, pork, veal)
• 1/2 cup dry bread crumbs
• 1-1/2 ounces (about 2/3 cup) Parmigiano-Reggiano cheese, finely grated, divided
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 large egg, lightly beaten
• 4 garlic cloves, finely chopped, divided
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 6 cups chicken stock or broth
• 2 tablespoons extra-virgin olive oil
• 1/4 cup unsalted butter, divided
• 1 medium-size yellow onion, finely chopped (about 2 cups)
• 1 medium celery stalk, finely chopped (about 1/3cup)
• 1-1/2 cups uncooked arborio rice (about 10-1/2 ounces)
• 3/4 cup dry white wine
• 3 cups packed fresh baby spinach (about 3 ounces), torn
• additional parsley, pepper, and olive oil for serving

Directions:

Preheat the oven to broil with the rack 9 inches from the heat. Combine the meat, bread crumbs, 1/3 cup Parmigiano-Reggiano cheese, parsley, egg, 2 teaspoons chopped garlic, salt, and pepper in a medium bowl. Hand mix it all together gently until just combined.

Combine the ingredients for the meatballs and mix them together by hand.

Roll the mixture into 1-inch meatballs. Place the meatballs 1 inch apart on a broiler-safe baking sheet.

Roll the meat into 1-inch balls.

Broil on high until the meatballs are browned and cooked through, about 6 to 9 minutes. Set the cooked meatballs aside at room temperature until the risotto is ready to serve.

Broiled meatballs are delicious!

Bring the broth to a simmer over medium heat. Reduce the heat to medium-low.

Heat the oil and 2 tablespoons of the butter in a large Dutch oven over medium heat. Add the onion, celery, and remaining chopped garlic to the pot. Cook, stirring often, until the onion and celery have softened, about 5 minutes.

Add the onion, celery, & garlic to the Dutch oven.

Add the rice, and cook, stirring constantly, until the rice is translucent, 1 to 2 minutes.

Add in the rice.

Add the wine, and cook, stirring often, until the wine has almost completely reduced, 1 to 2 minutes.

Add the wine to the rice and let it reduce.

Add 1 cup of warm stock, and cook, stirring constantly, until most of the liquid has been absorbed. Add the remaining stock, 1 cup at a time, stirring until the liquid has been absorbed after each addition, until the rice is al dente, about 20 minutes.

Add the broth in cupfuls.

Remove the risotto from the heat. Stir in the remaining cheese and remaining 2 tablespoons of butter.

Add the cheese and butter to the risotto.

Stir in the spinach and cook, stirring occasionally, until the spinach is just wilted, about 30 seconds.

Add the spinach and cook just until it is wilted.

Divide the risotto and meatballs among bowls. Drizzle each serving with olive oil, and garnish with additional cheese, parsley, and pepper, if desired.

Divide the risotto & meatballs into individual bowls and serve!

The meatballs can be prepared ahead of time and frozen, uncooked for up to 2 months. Place the formed but uncooled meatballs on a rimmed baking sheet and freeze for 2 hours. Transfer the frozen meatballs to a freezer bag. Allow them to thaw before broiling.

The Italians absolutely do it right!  ~Linda

Italian Wedding Risotto foodandwine.com, Total Time Required: 45 minutes, Active Time: 45 minutes, Yield: 4 to 6 servings

Ingredients:

• 1 pound ground meat (beef, pork, veal)
• 1/2 cup dry bread crumbs
• 1-1/2 ounces (about 2/3 cup) Parmigiano-Reggiano cheese, finely grated, divided
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 large egg, lightly beaten
• 4 garlic cloves, finely chopped, divided
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 6 cups chicken stock or broth
• 2 tablespoons extra-virgin olive oil
• 1/4 cup unsalted butter, divided
• 1 medium-size yellow onion, finely chopped (about 2 cups)
• 1 medium celery stalk, finely chopped (about 1/3cup)
• 1-1/2 cups uncooked arborio rice (about 10-1/2 ounces)
• 3/4 cup dry white wine
• 3 cups packed fresh baby spinach (about 3 ounces), torn
• additional parsley, pepper, and olive oil for serving

Directions:

Preheat the oven to broil with the rack 9 inches from the heat. Combine the meat, bread crumbs, 1/3 cup Parmigiano-Reggiano cheese, parsley, egg, 2 teaspoons chopped garlic, salt, and pepper in a medium bowl. Hand mix it all together gently until just combined. Roll the mixture into 1-inch meatballs. Place the meatballs 1 inch apart on a broiler-safe baking sheet. Broil on high until they are browned and cooked through, about 6 to 9 minutes. Set the cooked meatballs aside at room temperature until the risotto is ready to serve.

Bring the broth to a simmer over medium heat. Reduce the heat to medium-low.

Heat the oil and 2 tablespoons of the butter in a large Dutch oven over medium heat. Add the onion, celery, and remaining chopped garlic to the pot. Cook, stirring often, until the onion and celery have softened, about 5 minutes. Add the rice, and cook, stirring constantly, until the rice is translucent, 1 to 2 minutes. Add the wine, and cook, stirring often, until the wine has almost completely reduced, 1 to 2 minutes. Add 1 cup of warm stock, and cook, stirring constantly, until most of the liquid has been absorbed. Add the remaining stock, 1 cup at a time, stirring until the liquid has been absorbed after each addition, until the rice is al dente, about 20 minutes.

Remove the risotto from the heat. Stir in the remaining cheese and remaining 2 tablespoons of butter. Stir in the spinach and cook, stirring occasionally, until the spinach is just wilted, about 30 seconds. Divide the risotto and meatballs among bowls. Drizzle each serving with olive oil, and garnish with additional cheese, parsley, and pepper, if desired.

The meatballs can be prepared ahead of time and frozen, uncooked for up to 2 months. Place the formed but uncooled meatballs on a rimmed baking sheet and freeze for 2 hours. Transfer the frozen meatballs to a freezer bag. Allow them to thaw before broiling.