Sopa italiana de boda con albóndigas, pasta y col rizada

Ingredientes

• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/3 cup breadcrumbs
• 3/4 lb ground beef (85/10)
• 3/4 lb ground sweet Italian sausage
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 3 tablespoons minced Italian parsley leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 4 oz diced pancetta
• 1 yellow onion, diced
• 2 large carrots, diced
• 3 ribs celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 8 cups chicken stock (homemade is best)
• 1 cup acini de pepe pasta
• 5 oz baby kale
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• Finely grated Parmesan, for serving
• Kosher salt and pepper, to taste

Preparación

1. 1

   Prepare the meatball mixture: In a large bowl, combine the beaten egg, grated Parmesan cheese, breadcrumbs, ground beef, ground sweet Italian sausage, tomato paste, minced garlic, minced Italian parsley, kosher salt, and freshly cracked black pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overwork the meat mixture to keep the meatballs tender.

2. 2

   Form meatballs: Using your hands or a small scoop, form the mixture into small, bite-sized meatballs about 1 inch in diameter. Place them on a tray or plate and refrigerate while preparing the soup.

3. 3

   Sauté the pancetta and vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced pancetta and cook until it releases its fat and becomes slightly crisp, about 3-4 minutes. Add the diced yellow onion, carrots, and celery to the pot and sauté until the vegetables soften and the onion becomes translucent, about 5-7 minutes.

4. 4

   Add herbs and chicken stock: Stir in the dried oregano and dried basil, allowing them to toast slightly in the pot for about a minute. Pour in the chicken stock and bring the mixture to a gentle boil.

5. 5

   Cook the meatballs in soup: Carefully add the prepared meatballs to the simmering soup. Reduce the heat to maintain a gentle simmer and cook until the meatballs are cooked through, about 15 minutes.

6. 6

   Add pasta and kale: Stir in the acini de pepe pasta and baby kale. Continue cooking until the pasta is tender, about 7-9 minutes, and the kale has wilted.

7. 7

   Finish soup with lemon and seasoning: Remove the pot from heat. Stir in the lemon zest and fresh lemon juice to add brightness to the flavors. Adjust seasoning with kosher salt and freshly ground black pepper to taste.

8. 8

   Serve: Ladle the soup into bowls and garnish with finely grated Parmesan cheese. Serve warm as a hearty and comforting meal.