Meatball, White Bean, and Kale Soup by @dennistheprescott

1h5

6 servings

🥩

340 g

Ground beef

🍖

340 g

Ground veal

🍖

340 g

Italian sausage

🧅

0.5

Onion

🧄

8

Garlic cloves

🌿

120 ml

Basil

🍋

1.5

Lemon zest

🥚

1

Egg

🧀

120 ml

Parmigiano reggiano

🍞

120 ml

Bread crumbs

🧂

Sea salt

🫒

2 tbsp

Olive oil

🥬

1

Leek

🥬

2 stalks

Celery

🥕

2

Carrots

🌿

2 tbsp

Rosemary

🍅

1 tbsp

Tomato paste

🍷

120 ml

Dry white wine

🍲

2.9 l

Chicken stock

🫘

240 ml

White kidney beans

🍝

240 ml

Acini de pepe pasta

🥬

40 g

Kale

🍋

0.5

Lemon juice

⚫

Black pepper

  1. Combine
    • Ground beef
    • Ground veal
    • Italian sausage

    In a bowl combine all 3 meats, onion, garlic, basil, lemon zest, egg, parm, breadcrumbs, and a generous pinch of salt, and mix well.

  2. Shape

    Shape and form into golf-ball sized meatballs.

  3. Heat
    • Olive oil

    Heat a deep pan over medium heat, add the oil, then add the meatballs and brown all over.

  4. Spoon

    Remove the meatballs with a slotted spoon and set aside.

  5. Add
    • Leek
    • Celery
    • Carrots

    Add the leeks, celery, carrot, and a pinch of salt, and cook until softened, 5 to 7 minutes.

  6. Add
    • Rosemary
    • Garlic cloves
    • Tomato paste

    Add rosemary, garlic, and tomato paste.

  7. Add
    • Dry white wine

    Add the white wine, deglaze, and cook until reduced by half.

  8. Add
    • Chicken stock
    • Lemon zest
    • White kidney beans

    Add stock, lemon zest, beans, pasta, and the meatballs, and simmer until cooked through.

  9. Stir
    • Kale
    • Black pepper

    Stir in the kale and several good cracks of black pepper.

  10. Plate
    • Basil
    • Lemon juice
    • Parmigiano Reggiano

    Plate up, then top with more basil, more pepper, a squeeze of lemon, and all the parm in the world.

Meatball, White Bean, and Kale Soup by @dennistheprescott

1h5

6 servings

🥩

340 g

Ground beef

🍖

340 g

Ground veal

🍖

340 g

Italian sausage

🧅

0.5

Onion

🧄

8

Garlic cloves

🌿

120 ml

Basil

🍋

1.5

Lemon zest

🥚

1

Egg

🧀

120 ml

Parmigiano reggiano

🍞

120 ml

Bread crumbs

🧂

Sea salt

🫒

2 tbsp

Olive oil

🥬

1

Leek

🥬

2 stalks

Celery

🥕

2

Carrots

🌿

2 tbsp

Rosemary

🍅

1 tbsp

Tomato paste

🍷

120 ml

Dry white wine

🍲

2.9 l

Chicken stock

🫘

240 ml

White kidney beans

🍝

240 ml

Acini de pepe pasta

🥬

40 g

Kale

🍋

0.5

Lemon juice

⚫

Black pepper

Preparation Steps

  1. Step 1/10

    In a bowl combine all 3 meats, onion, garlic, basil, lemon zest, egg, parm, breadcrumbs, and a generous pinch of salt, and mix well.

    🥩Ground beef
    🍖Ground veal
    🍖Italian sausage
    🧅Onion
    🧄Garlic cloves
    🌿Basil
    🍋Lemon zest
    🥚Egg
    🧀Parmigiano Reggiano
    🍞Bread crumbs
    🧂Sea salt
    🥣Bowl

  2. Step 2/10

    Shape and form into golf-ball sized meatballs.

  3. Step 3/10

    Heat a deep pan over medium heat, add the oil, then add the meatballs and brown all over.

    🫒Olive oil
    🍳Deep pan

  4. Step 4/10

    Remove the meatballs with a slotted spoon and set aside.

    🥄Slotted spoon

  5. Step 5/10

    Add the leeks, celery, carrot, and a pinch of salt, and cook until softened, 5 to 7 minutes.

    🥬Leek
    🥬Celery
    🥕Carrots
    🧂Sea salt
    🍳Deep pan

  6. Step 6/10

    Add rosemary, garlic, and tomato paste.

    🌿Rosemary
    🧄Garlic cloves
    🍅Tomato paste
    🍳Deep pan

  7. Step 7/10

    Add the white wine, deglaze, and cook until reduced by half.

    🍷Dry white wine
    🍳Deep pan

  8. Step 8/10

    Add stock, lemon zest, beans, pasta, and the meatballs, and simmer until cooked through.

    🍲Chicken stock
    🍋Lemon zest
    🫘White kidney beans
    🍝Acini de pepe pasta
    🍳Deep pan

  9. Step 9/10

    Stir in the kale and several good cracks of black pepper.

    🥬Kale
    ⚫Black pepper
    🍳Deep pan

  10. Step 10/10

    Plate up, then top with more basil, more pepper, a squeeze of lemon, and all the parm in the world.

    🌿Basil
    🍋Lemon juice
    🧀Parmigiano Reggiano
    ⚫Black pepper

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Fruit, Eggs, Dairy, Grains, Spices, Oils, Alcohol, Stock

Ingredients

Ground beef, Ground veal, Italian sausage, Onion, Garlic cloves, Basil, Lemon zest, Egg, Parmigiano reggiano, Bread crumbs, Sea salt, Olive oil, Leek, Celery, Carrots, Rosemary, Tomato paste, Dry white wine, Chicken stock, White kidney beans, Acini de pepe pasta, Kale, Lemon juice, Black pepper

Notes

Ground beef (80/20, for the meatballs), Ground veal (for the meatballs), Italian sausage (for the meatballs), Onion (grated, for the meatballs), Garlic cloves (minced, for the meatballs), Basil (minced leaves, for the meatballs), Lemon zest (zest of 1/2 lemon, for the meatballs), Egg (whisked), Parmigiano reggiano (grated, for the meatballs, as much as your heart desires, for topping), Sea salt (generous pinch, for the meatballs, for the soup, to taste), Olive oil (for the soup), Leek (large, or 2 medium, sliced), Celery (diced), Carrots (large, diced), Rosemary (minced fresh), Acini de pepe pasta (dry), Kale (chopped leaves), Black pepper (cracked, several good cracks)

Allergens

Eggs, Milk, Gluten, Celery, Sulphites

Dietetics

Dietary regimen

Nut-Free, High-Protein, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 34g, Fat: 26g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 650mg, Calcium: 220mg, Iron: 3.5mg

Vitamins

Vitamin A: 4500IU, Vitamin C: 25mg, Vitamin K: 150mcg, Vitamin B12: 1.8mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Bowl, Slotted spoon, Deep pan

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Family Gathering, Everyday, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Italian-American

Geographic

Italy, Europe

Various

Aspect

Texture

Chunky, Tender, Hearty

Flavors

Savory, Citrusy, Herby, Garlicky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool before refrigerating), frozen : up to 3 months (store in a freezer-safe airtight container,pasta may soften upon reheating; consider adding fresh pasta if freezing)