Recipe: Italian Classic Wedding Soup
Ingredients
- 1 quart beef broth
- 1 quart chicken broth
- 1/3 cup pastina or other tiny pasta
- 1 bunch kale
- salt and pepper to taste
- For the meatballs:
- 1 1/4 pound beef
- 1 egg
- 2 cloves garlic
- 1/4 cup cream
- 1 cup fresh breadcrumbs
- 2 tbsp fresh parsley
- 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 tsp salt
- 1/2 tsp fresh black pepper
Instructions
Step 1
Brown both sides of a beef soup bone in a soup pot. Then add some chopped onion, carrot and green pepper, a bay leave, some garlic, a couple cups water, some salt and pepper. Bring it to a simmer. Then simmer for about 5 hours or until the meat falls off the bone. Stir around.
Step 2
Put the 1 1/4 pound beef in refrigerator until firm. Cut it into cubes.
Step 3
Add 1 egg,2 cloves garlic,
1/4 cup cream,
and 2 tbsp fresh parsley in a bowl. Whisk well.
Add 1/2 cup grated Parmigiano-Reggiano. Mix well.
Step 4
Put the beef cubes in a blender, add 1 1/2 tsp salt and 1/2 tsp fresh black pepper. Pull it on and off until blend well. Add 1 cup fresh breadcrumbs, blend well. Transfer to a bowl, cover and refrigerate.
Step 5
Get 1 bunch kale, take the leaves off the stem. Chop roughly.
Step 6
Strain the beef stock into a bowl. Add 1 quart beef broth,1 quart chicken broth, 1/3 cup pastina or other tiny pasta, some salt and pepper. Bring it to a simmer. Add the kale. Give it a stir, bring it to a simmer. Then simmer for 15 minutes on low heat.
Step 7
Scoop the beef and breadcrumb mixture into meatballs.
Step 8
Add 1/3 cup pastina or other tiny pasta in the bowl of broth mixture, cook for 5 minutes. Put the meatballs in the bowl. Give it a stir. Simmer for 15 minutes.
