I'm making Italian Wedding Soup, and my recipe calls for oven-baking the meatballs for 7-9 minutes before adding them to the soup and boil/simmer for 5 minutes.
Maybe I made the meatballs a bit too big, but it's taking 2-3x the suggested oven time for them to reach 160 degrees (they were only about 110 after the first 8 minutes).
Could I rely on the boil-in-soup step to fully cook the meatballs instead? Would I have to simmer the soup for more than 5 minutes? Is this a bad idea?