Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
Preparation Time
30 mins
Cooking Time
4 hr 50 mins
Total Time
5 hr 20 mins
Calories
214 Calories
Recipe Instructions
Step 1
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.
Step 2
Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
Step 3
Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
Step 4
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.
Step 5
Place boneless 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.
Step 6
Place partially frozen beef cubes into food processor and pulse 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.
Step 7
Meanwhile, 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.
Ingredients
2 teaspoons vegetable oil
2 tablespoons heavy whipping cream
1 bay leaf
2 cloves garlic, minced
1 teaspoon tomato paste
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
2 quarts water
1 quart chicken broth
3 cloves garlic, peeled
1 pinch freshly ground black pepper to taste
1 thick slice meaty beef shank with bone
10 ounces boneless beef short ribs
1 bunch kale, stems removed and leaves coarsely chopped
0.125 teaspoon freshly ground black pepper
0.5 cup soft bread crumbs
0.25 teaspoon whole black peppercorns
0.33333334326744 cup coarsely chopped onion
0.33333334326744 cup coarsely chopped carrot
0.33333334326744 cup coarsely chopped celery
0.5 beaten egg
0.25 cup shredded Parmigiano-Reggiano cheese
0.33333334326744 teaspoon salt, or to taste
0.33333334326744 cup pastina (tiny star-shaped pasta) or other tiny pasta
