Chef John’s Italian Wedding Soup

Name: Chef John’s Italian Wedding Soup
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 1 slice thick slice meaty beef shank with bone; 0 teaspoons whole black peppercorns; 283 grams boneless beef short ribs; 54 milliliters soft bread crumbs; 43 grams coarsely chopped carrot; 34 grams coarsely chopped celery; 946 milliliters chicken broth; 1 beaten egg; 1 Tbsp chopped fresh parsley; 2 cloves garlic, minced; 2 Tbsps heavy whipping cream; 1 bunch kale, stems removed and leaves coarsely chopped; 53 grams coarsely chopped onion; 57 grams pastina (tiny star-shaped pasta) or other tiny pasta; 0 teaspoons salt, or to taste; 8 servings salt and freshly ground black pepper to taste; 1 teaspoon tomato paste; 2 teaspoons vegetable oil; 2 liters water

Chef John’s Italian Wedding Soup requires around 6 hours and 10 minutes from start to finish. This hor d'oeuvre has 161 calories, 11g of protein, and 7g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. Autumn will be even more special with this recipe. 1 person found this recipe to be scrumptious and satisfying. This recipe is typical of Mediterranean cuisine. Head to the store and pick up vegetable oil, meaty beef shank, salt and pepper, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Cooking Oil

Beef Shank

Equipment you will use

Pot

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.

Ingredients you will need

Black Peppercorns

Bay Leaves

Carrot

Celery

Clove

Garlic

Onion

Stock

Water

Bone

Meat

Add more water if beef stock level gets below about 5 cups.

Ingredients you will need

Beef Stock

Water

Place beef short ribs into freezer until firm and very cold, about 15 minutes.

Ingredients you will need

Beef Short Ribs

Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes.

Ingredients you will need

Meat

Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.

Ingredients you will need

Whole Garlic Cloves

Breadcrumbs

Parmigiano Reggiano

Parsley

Cheese

Cream

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Black Pepper

Beef

Bread

Salt

Equipment you will use

Food Processor

Transfer meat to a bowl, cover with plastic wrap, and refrigerate.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Bowl

Strain beef stock into a large soup pot, discarding beef and vegetables.

Ingredients you will need

Beef Stock

Vegetable

Beef

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Broth

Tomato Paste

Beef Stock

Kale

Equipment you will use

Whisk

Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.

Ingredients you will need

Meatballs

Meat

Roll

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.

Ingredients you will need

Meatballs

Pastina