CHEF JOHN'S ITALIAN WEDDING SOUP
Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h10m
Yield 8
Number Of Ingredients 25
Steps:
- Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
- Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes.
- Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
- Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate.
- Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes.
- Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
- Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.8 g, Cholesterol 47 mg, Fat 10.2 g, Fiber 2 g, Protein 14.5 g, SaturatedFat 4 g, Sodium 712.9 mg, Sugar 1.5 g
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Iqbal Hussain
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either.
Shery Khan
[email protected]I'm not a big fan of soup, but this one is really good. The broth is flavorful and the meatballs are tender and juicy.
Lucas Mahoney
[email protected]This soup is a great way to use up leftover chicken or turkey. It's also a great meal for a cold winter day.
Emmanuel Badi Wandera
[email protected]I've never had Italian Wedding Soup before, but this recipe was a great introduction. The soup was flavorful and the meatballs were tender. I'll definitely be making this again.
Sania Mumtaz
[email protected]This soup is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Namayanja Jasmine
[email protected]I was really excited to try this soup, but I was disappointed. The broth was too thin and the meatballs were dry.
AYAN SHYK
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can use leftover chicken or turkey to make it.
Señor Mosawe
[email protected]I followed the recipe exactly and the soup turned out great! I served it with a side of crusty bread and everyone loved it.
Ferdha Mollik
[email protected]This soup was a little bland for my taste. I think I'll add some more spices next time.
Ashikuzzaman Ashik
[email protected]I've made this soup several times now and it's always a crowd-pleaser. The flavors are well-balanced and the soup is very comforting.
Nkosingiphile Ramahlare
[email protected]This soup is delicious and easy to make. I love that I can use frozen meatballs to save time.
Masuda Afrin
[email protected]Chef John's Italian Wedding Soup was a hit with my family! The broth was flavorful and the meatballs were tender and juicy. I added some extra vegetables, like carrots and celery, to make it even more hearty.