Ingredients
Beef Stock:
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2 teaspoons vegetable oil
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1 thick slice meaty beef shank with bone
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⅓ cup coarsely chopped onion
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⅓ cup coarsely chopped carrot
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⅓ cup coarsely chopped celery
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2 quarts water
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1 bay leaf
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3 cloves garlic, peeled
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¼ teaspoon whole black peppercorns
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10 ounces boneless beef short ribs
Meatballs:
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½ beaten egg
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1 tablespoon chopped fresh parsley
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2 cloves garlic, minced
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2 tablespoons heavy whipping cream
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½ cup soft bread crumbs
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¼ cup shredded Parmigiano-Reggiano cheese (Optional)
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⅓ teaspoon salt, or to taste
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⅛ teaspoon freshly ground black pepper (Optional)
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1 quart chicken broth
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1 teaspoon tomato paste
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salt and freshly ground black pepper to taste
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1 bunch kale, stems removed and leaves coarsely chopped
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⅓ cup pastina (tiny star-shaped pasta) or other tiny pasta
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1 pinch freshly ground black pepper to taste (Optional)
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1 teaspoon shredded Parmigiano-Reggiano cheese (Optional)
Directions
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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.
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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.
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Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
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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.
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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.
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Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
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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.
Cook's Note:
To make fresh bread crumbs, cut crusts from fresh Italian bread, cut bread into cubes, and process in a food processor into fine crumbs, 10 to 30 seconds.
Nutrition Facts (per serving)
214 | Calories |
10g | Fat |
17g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 214 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 4g | 20% |
Cholesterol 47mg | 16% |
Sodium 713mg | 31% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 15g | 29% |
Vitamin C 70mg | 77% |
Calcium 142mg | 11% |
Iron 2mg | 13% |
Potassium 445mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.