- Beef Stock:
- 2 teaspoons vegetable oil
- 1 thick slice meaty beef shank with bone
- 1/3 cup coarsely chopped onion
- 1/3 cup coarsely chopped carrot
- 1/3 cup coarsely chopped celery
- 2 quarts water
- 1 bay leaf
- 3 cloves garlic, peeled
- 1/4 teaspoon whole black peppercorns
- 10 ounces boneless beef short ribs
- Meatballs:
- 1/2 beaten egg
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons heavy whipping cream
- 1/2 cup soft bread crumbs
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 1/3 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 1 quart chicken broth
- 1 teaspoon tomato paste
- salt and freshly ground black pepper to taste
- 1 bunch kale, stems removed and leaves coarsely chopped
- 1/3 cup pastina (tiny star-shaped pasta) or other tiny pasta
- 1 pinch freshly ground black pepper to taste (optional)
- 1 teaspoon shredded Parmigiano-Reggiano cheese (optional)
- 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.
- 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.
- Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
- 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.
- 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.
- Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
- 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.
05/24/2018
recipepes.com
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