Low-Commitment Wedding Soup

Step 1

Cut shallow slits in eachsausage link, then remove sausage from casings; transfer sausage to a medium bowl. Add½ cup panko,2 Tbsp. oil, and2 Tbsp. water. Peel and finely grate1 garlic cloveon a microplane into bowl. Season lightly withsaltand mix with your hands until breadcrumbs are evenly distributed.

Step 2

Portion meat into small meatballs about 1" in diameter (oil your hands to help with rolling if mixture gets sticky) and transfer to a plate.

Step 3

Heat2 Tbsp. oilin a Dutch oven over medium. Add meatballs, spacing evenly apart, and cook undisturbed until first side is dark brown, about 5 minutes. Using tongs, turn meatballs and cook until other side is also well browned, about 4 minutes. Transfer back to plate and set aside.

Step 4

Remove pot from heat and prep the rest of the soup ingredients: First, remove fennel fronds from1 head of fenneland save for garnishing the soup. Cut fennel head in half lengthwise. Cut a V-shaped notch in each half to remove the core. Place halves cut side down, then thinly slice crosswise.

Step 5

Peel and trim2 onions. Cut in half lengthwise and coarsely chop.

Step 6

Smash6 garlic cloves(keep remaining clove for the end) and peel.

Step 7

Place Dutch oven back over medium heat and addfennel,onion, and smashedgarlic; season withsaltand½ tsp. red pepper flakes. Cook, stirring occasionally, until vegetables are golden brown and softened, 6–8 minutes.

Step 8

Stir in½ cup wineand scrape bottom to dissolve any remaining stuck-on browned bits.

Step 9

Add8 cups water; season generously withsalt. Slice down alongParmesanrind to remove and add to soup; set cheese aside.

Step 10

Bring to a simmer, then reduce to a gentle simmer. Cook uncovered until broth is golden and flavorful, 25–30 minutes. Season with more salt if needed.

Step 11

Open15-oz. can beansand pour into a strainer or small colander. Rinse beans and shake to remove excess water, then transfer to pot along with meatballs. Bring back to a simmer and cook, stirring occasionally, until broth is slightly thickened from beans and meatballs are cooked and have released some of their flavor into the broth, 10–15 minutes.

Step 12

While soup is simmering, separate leaves from1 head of escaroleand rinse to remove any dirt. Tear into small pieces, then stir into soup in batches to wilt. Remove soup from heat.

Step 13

Heat remaining2 Tbsp. oilin a small saucepan over medium. Finely grate remaining1 garlic cloveinto skillet. Add remaining¼ cup panko. Season withsaltand cook, stirring often, until panko is golden, about 4 minutes. Remove from heat.

Step 14

Prepare your other garnishes: Finely grate about½ cup cheesefrom reserved hunk of Parmesan (you might not need it all). Finely chopfennel fronds.

Step 15

Taste soup and season with salt if needed. Ladle soup into bowls and top with chopped fronds, grated cheese, and toasted panko.