Chef John's Italian Wedding Soup
Description
Chef John's Italian wedding soup recipe is delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
Ingredients
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2 teaspoons vegetable oil
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1 thick slice meaty beef shank with bone
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2 quarts water
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1/3 cup coarsely chopped onion
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1/3 cup coarsely chopped carrot
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1/3 cup coarsely chopped celery
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3 cloves garlic, peeled
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1 bay leaf
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1/4 teaspoon whole black peppercorns
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10 ounces boneless beef short ribs
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2 tablespoons heavy whipping cream
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1/2 beaten egg
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1 tablespoon chopped fresh parsley
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2 cloves garlic, minced
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1/2 cup soft bread crumbs
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1/4 cup shredded Parmigiano-Reggiano cheese
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1/3 teaspoon salt, or to taste
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1/8 teaspoon freshly ground black pepper
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1 quart chicken broth
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1 teaspoon tomato paste
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salt and freshly ground black pepper to taste
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1 bunch kale, stems removed and leaves coarsely chopped
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1/3 cup pastina (tiny star-shaped pasta) or other tiny pasta
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1 teaspoon shredded Parmigiano-Reggiano cheese
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1 pinch freshly ground black pepper to taste
Directions
1
Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat. Add beef shank slice; cook until seared and browned on both sides, about 3 minutes per side. Add water, onion, carrot, celery, 3 cloves peeled garlic, bay leaf, and black peppercorns; bring to a simmer. Reduce heat to low; simmer until beef shank 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.
2
Freeze short ribs until firm and very cold, about 15 minutes. Cut short rib meat into cubes; return to freezer until almost frozen, about 30 minutes more.
3
Whisk cream, egg, parsley, and 2 cloves minced garlic in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
4
Combine partially frozen beef rib cubes, 1/3 teaspoon salt, and 1/8 teaspoon black pepper in the bowl of a food processor; pulse until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture finely ground, about 5 pulses more. Transfer beef mixture to a bowl, cover with plastic wrap, and refrigerate.
5
Meanwhile, strain beef stock into a large soup pot; discard beef shank and vegetables. Stir chicken broth into beef stock; whisk in tomato paste. Bring broth mixture to a simmer; season with salt and black pepper. Stir in kale; simmer until tender, about 15 minutes.
6
Roll beef mixture into 2 teaspoon-sized meatballs.
7
Cook pastina in simmering soup for 5 minutes; gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Garnish servings with shredded Parmigiano-Reggiano cheese and black pepper.