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Chef John's Italian Wedding Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.8704
Energy (kCal)1234.4676
Carbohydrates (g)54.1997
Total fats (g)85.6442
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 280 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | 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. | 3. Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese. | 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. | 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. | 6. Scoop 2-teaspoon portions of the meat mixture and roll into meatballs. | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stock - - - -
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    beef 1 thick bone - - - -
    onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    carrot 1/3 cup chopped 17.4933 4.0875 0.3968 0.1024
    celery 1/3 cup chopped 5.3867 0.9999 0.2323 0.0572
    water 2 quarts - - - -
    bay leaf 1 - - - -
    garlic 3 cloves peeled 13.41 2.9754 0.5724 0.045
    black peppercorn 1/4 teaspoon - - - -
    beef rib 10 ounces boneless 776.79 0.0 49.6408 62.5684
    meatball - - - -
    egg 1/2 beaten - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    garlic 2 cloves minced 13.41 2.9754 0.5724 0.045
    heavy whipping cream 2 tablespoons 102.0 0.8220000000000001 0.852 10.824000000000002
    bread crumb 1/2 cup soft 213.3 38.8692 7.209 2.862
    parmigiano reggiano cheese 1/4 cup shredded - - - -
    salt 1/3 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    chicken broth 1 quart - - - -
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258
    salt black pepper to taste ground - - - -
    kale 1 bunch chopped - - - -
    pastina pasta 1/3 cup star-shaped - - - -
    black pepper 1 pinch ground 0.7216 0.1839 0.0299 0.0094
    parmigiano reggiano cheese 1 teaspoon shredded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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