I really wanted Minestrone soup so my fiancé decided to whip up this gem instead. Like Minestrone, it’s very hardy but with a twist. Check it out and see if it intrigues you like it intrigued us. This recipe was from Cook’s Illustrated Magazine: Issue 115, March + April 2012.
Note: This isn’t a recipe for the faint of hearts. It takes some time and preparation. So, if your starving, don’t make this one. If you have time to make an amazing homemade soup, this is the soup for you.
- 1 onion, chopped
- 1 fennel bulb, stalks discarded and bulb halved, cored and chopped
- 4 garlic cloves, peeled and smashed
- 4 oz. of dried porcini mushrooms, rinsed
- 4 oz. of ground pork
- 4 oz. of 85% lean ground beef
- 1 bay leaf
- 1/2 cup of dry white wine
- 1 tbsp. Worcestershire sauce
- 4 cups of low-sodium chicken broth
- 2 cups of beef broth
- 2 cups of water
- 1 slice of hearty white sandwich bread, crusts removed and torn into 1″ pieces
- 5 tbsp. of heavy cream
- 1/4 cup of grated Parmesan cheese
- 4 tsp. of finely grated onion
- 1/2 tsp. of finely grated garlic
- salt and pepper
- 1 tsp. of baking powder
- 6 oz. of 85% lean ground beef
- 2 tsp. of minced fresh oregano
- 1 cup of ditalini pasta
- 12 oz. of fresh kale, stemmed and cut into 1/2 pieces (about 6 cups worth)
Now work on the meatballs…
Return to your broth….
10. Return broth to simmer over medium-high heat. Add pasta and kale; cook, stirring occasionally for 5 minutes.
11. Add meatballs and return to a simmer. Cook, stirring occasionally until meatballs are cook through and pasta is tender. This should take 3-5 minutes. Season with salt and pepper to taste and serve!!!