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Chef John's Italian Wedding Soup
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Prep Time:
30 minutes
Cook Time:
280 minutes
Total Time:
370 minutes
Indulge in cozy kale soup with beef meatballs and pasta - perfect for any occasion!
Ingredients:
  • 2 teaspoons vegetable oil
  • 1 thick slice meaty beef shank with bone
  • 0.33333334326744 cup coarsely chopped onion
  • 0.33333334326744 cup coarsely chopped carrot
  • 0.33333334326744 cup coarsely chopped celery
  • 2 quarts water
  • 1 bay leaf
  • 3 cloves garlic, peeled
  • 0.25 teaspoon whole black peppercorns
  • 10 ounces boneless beef short ribs
  • 0.5 beaten egg
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 tablespoons heavy whipping cream
  • 0.5 cup soft bread crumbs
  • 0.25 cup shredded Parmigiano-Reggiano cheese
  • 0.33333334326744 teaspoon salt, or to taste
  • 0.125 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
  • 0.33333334326744 cup pastina (tiny star-shaped pasta) or other tiny pasta
  • 1 pinch freshly ground black pepper to taste
  • 1 teaspoon shredded Parmigiano-Reggiano cheese
Instructions:
  • In a large, heavy pot over high heat, sear beef shank slice in 2 teaspoons vegetable oil until browned on both sides; about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns. Bring to a simmer, then reduce heat to low. Simmer for 4 to 5 hours until meat falls off the bone and stock browns. If needed, add water to maintain stock level around 5 cups.
  • Chill beef short ribs in the freezer until very cold and firm, approximately 15 minutes. Cube the meat and freeze again until almost frozen, around 30 more minutes.
  • In a bowl, combine whisked egg, parsley, 2 cloves of garlic, cream, bread crumbs, and 1/4 cup of Parmigiano-Reggiano cheese.
  • In a food processor, combine partially-frozen beef cubes with 1/3 teaspoon salt and 1/8 teaspoon black pepper. Pulse until beef is coarsely ground, about 5 to 10 times. Add the bread crumb mixture and pulse about 5 more times until finely ground. Transfer the meat to a bowl, cover with plastic wrap, and refrigerate.
  • Pour the beef stock through a sieve into a large soup pot, leaving out the beef and vegetables. Combine the chicken broth with the beef stock and whisk in the tomato paste. Simmer the broth until it's hot, then season with salt and black pepper to your liking. Add the kale to the broth and simmer until it's tender, around 15 minutes.
  • Shape the meat mixture into 2-teaspoon-sized meatballs.
  • Add the pastina to the simmering soup and cook for 5 minutes, then delicately introduce the meatballs. Let them simmer until they are fully cooked and tender, approximately 15 minutes. Serve in bowls with a touch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese on top.

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