Meatball Homecoming Soup
Meatball Homecoming Soup
Serves 4
4 oz mini farfalle
4 cups beef broth
1 1/2 Tbsp Italian seasoning
1 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
1/2 recipe Lemony Beef Polpette, recipe below (can be made ahead)
1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, in a small soup pot add seasonings and meatballs to broth, cover and bring to a boil, lower heat and simmer 10 minutes.
3. Place cooked pasta in 4 soup bowls, ladle soup with meatballs over top. Garnish with grated parmesan, lemon zest and chopped parsley.
Lemony Beef Polpette
Serves 4
1 lb. ground beef
1 egg, slightly beaten
3/4 cup fresh bread crumbs, soaked in 1/3 cup whole milk
2 cloves garlic, minced
2 Tbsp chopped fresh Italian parsley
1/2 cup grated Parmesan
juice of 1/2 lemon (zest lemon before juicing and save for the following meatball soup recipe)
1 Tbsp olive oil
1/2 tsp anchovy paste
1 tsp kosher salt
1/2 tsp ground black pepper
1. After soaking the bread crumbs in milk, gently squeeze out the excess moisture. Then, mix all ingredients together in a large bowl. Mix gently but thoroughly to combine the flavors.
2. Shape gently into balls, 1” in diameter for the meatball soup recipe that follows, or 2 1/2 to 3” in diameter for regular meatballs.
3. Cook over medium to medium-low heat in a saute pan, turning often, until browned.