Pork And Ricotta Meatball Soup in Parmesan Broth
Description
This soup is a wonderful, different kind of soup to make with its yummy meatballs, peas, baby spinach and a nice sized chunk of Parmigiano-Reggiano cheese. It's fast and easy to prepare and incredibly delicious. The meatballs are tender with a generous am
Ingredients
Meatballs:
8 oz.fresh ricotta cheese
1/4 c. grated Parmigiano Reggiano cheese, plus more for garnish
1 large egg
1/2 c. dry breadcrumbs
1/2 t. grated nutmeg
1 t. Kosher salt (less if using finer salt)
1/4 t. freshly ground pepper
1/4 c. water
1 1/4 lb. ground pork
Soup:
2 T. extra-virgin olive oil
4 c. chicken stock/broth
piece of Parmigiano-Reggiano cheese 3 inches long, 1 inch wide and 1 inch thick
1 c. frozen peas, thawed
2 c. baby spinach
For serving:
egg noodles, cooked
grated Parmigiano Reggiano cheese
Directions
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Heat a large pot of well salted water on stove to cook the egg noodles. When water is boiling, cook egg noodles in boiling water according to the package directions. Drain; keep warm.
Meatballs:
In a large bowl, stir together ricotta and grated Parmigiano cheese. Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork; stir to combine. Form into 15-18 two-inch diameter meatballs.
Soup:
In a large non-stick pot, heat olive oil over medium heat. Add meatballs; cook bottoms until well browned. Using a spoon, gently flip the meatballs over; brown second side well. Using a spoon, flip the meatballs on their sides; brown both sides well. Pour in the stock/broth; add the piece of cheese. Reduce heat to medium-low; simmer very gently, stirring once or twice, so that the Parmesan doesn't stick to the bottom of the pan, until meatballs are cooked through and the stock/broth is slightly reduced, about 15 minutes.
Stir in the peas and spinach. Taste; season with salt and pepper, to taste. Simmer until peas are warmed through.
Place some warm cooked egg noodles in the bottom of shallow bowls. Spoon the meatballs and stock/broth over the egg noodles. Garnish with more grated Parmigiano; serve.
4-6 servings.
*These meatballs are very moist and soft, so cooking them in a non-stick pan makes it easier. If you don't have a larger non-stick pot, cook them in a non-stick skillet, then move them to a larger pot to finish cooking the soup. A non-stick skillet also gives extra room for flipping.
** To Make Ahead: The uncooked meatballs can be refrigerated overnight and cooked the day of servings.