The Best Italian Wedding Soup

Ingredients:

• 3 sprigs of thyme
• 2 bay leaves
• 2 sprigs of oregano
• 1 teaspoon black peppercorns
• 0.5 tbsp. panko breadcrumbs
• 1/3 cup finely grated Parmesan
• 1/4 tsp red pepper flakes
• 1/4 cup heavy cream
• 1 large egg, beaten
• 4 cloves garlic, finely grated
• 350 g of minced pork
• 350 g raw sweet Italian sausage
• 2 tbsp. l. olive oil
• 1 yellow onion
• 3 stalks of celery
• 2 large carrots
• 2 large boneless, skinless chicken breasts
• 0.5 cups white wine
• 1 cup uncooked ditalini pasta
• Half a head of escarole, torn into 5cm pieces (about 7 cups)
• 1/4 cup chopped flat-leaf parsley leaves

Preparation:

1. Combine thyme, bay leaf, oregano, and peppercorns in a 25cm square of cheesecloth and gather the edges to form a pouch. Tie it shut with kitchen twine.
2. In a medium bowl, combine the breadcrumbs, Parmesan, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Stir in the cream, egg, and half the grated garlic.
3. Combine the ground pork and sausage in a large bowl. Use two forks to break up the ground meat, as if shredding pulled pork, breaking up any lumps without compacting the ground meat until thoroughly combined. Add the breadcrumb mixture to the meat and continue mixing until all ingredients are evenly distributed.
4. Scoop out 30g (1 oz) balls of meat (two tablespoons will do). Gently roll the meat between your palms into balls. Place the balls on a rimmed baking sheet. You should have about 24 meatballs.
5. Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Add half the meatballs and cook, turning occasionally, until lightly browned on all sides, about 5 minutes total. Transfer to a plate; the meatballs won't be cooked through, just browned on the outside. Repeat with the remaining meatballs.
6. Reduce heat to medium and add the chicken, skin side down. Cook until golden brown, about 5 minutes. Turn the chicken over and add the onion, carrot, celery, and remaining minced garlic. Sprinkle the chicken and vegetables with 1 tablespoon coarse salt and cook, stirring occasionally and scraping up any browned bits, until the vegetables are slightly softened, about 5 minutes. Add the wine, scraping up any browned bits, and cook until almost completely evaporated, about 3 minutes.
7. Add 8 cups of water and the spice bag and bring to a boil. Reduce heat to low and simmer until the chicken is cooked through, about 30 minutes.
8. Transfer the chicken to a plate and let cool slightly. Shred the chicken with two forks, removing any skin and bones.
9. Meanwhile, add the meatballs and pasta to the broth and simmer until tender, about 10 minutes. Remove the pouch. Add the escarole and shredded chicken to the soup and continue simmering until the escarole is tender, about 5 minutes. Serve garnished with parsley and grated Parmesan.