Name: Italian Wedding Soup with Puntarelle
Yield: 6 Servings
Ingredients: 1 head of puntarelle, 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 plus 1 tablespoon olive oil; ¼ cup dry white wine; 6 cups low-sodium chicken broth; 1 tablespoon fresh lemon juice; Shaved Pecorino (for serving)

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Christopher Testani

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

Recipe notes