Tasty Recipes Chef John's Italian Wedding Soup

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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."

Ingredients :

• Beef Stock:
• 2 teaspoons vegetable oil
• 1 thick slice meaty beef shank with bone
• 1/3 cup coarsely chopped onion
• 1/3 cup coarsely chopped carrot
• 1/3 cup coarsely chopped celery
• 2 quarts water
• 1 bay leaf
• 3 cloves garlic, peeled
• 1/4 teaspoon whole black peppercorns
• 10 ounces boneless beef short ribs
• Meatballs:
• 1/2 beaten egg
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons heavy whipping cream
• 1/2 cup soft bread crumbs
• 1/4 cup shredded Parmigiano-Reggiano cheese
• 1/3 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 1 quart chicken broth
• 1 teaspoon tomato paste
• salt and freshly ground black pepper to taste
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1/3 cup pastina (tiny star-shaped pasta) or other tiny pasta
• 1 pinch freshly ground black pepper to taste (optional)
• 1 teaspoon shredded Parmigiano-Reggiano cheese (optional)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 6H10M

• 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.

Notes :

• To make fresh bread crumbs, cut crusts from fresh Italian bread, cut bread into cubes, and process in a food processor into fine crumbs, 10 to 30 seconds.

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