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
Total Time
4 hr 30 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
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.
Step 3
Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
Step 4
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.
Step 5
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.
Step 6
Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
Step 7
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.
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
½ cup soft bread crumbs
3 cloves garlic, peeled
1 thick slice meaty beef shank with bone
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
⅓ cup coarsely chopped celery
¼ teaspoon whole black peppercorns
10 ounces boneless beef short ribs
½ beaten egg
¼ cup shredded Parmigiano-Reggiano cheese (Optional)
⅓ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper (Optional)
1 bunch kale, stems removed and leaves coarsely chopped
⅓ cup pastina (tiny star-shaped pasta) or other tiny pasta
1 pinch freshly ground black pepper to taste (Optional)
