Ingredients
Veal Dumplings:
- 1 pound ground veal
- 1 large egg, beaten
- 1/3 cup Italian bread crumbs, a couple of handfuls
- 1/4 cup, a generous handful, grated Parmigiano or Romano
- 1/4 to 1/2 teaspoon freshly grated nutmeg, eyeball it
- Coarse salt and black pepper
Stoup:
- 2 tablespoons extra-virgin olive oil, 2 turns of the pot
- 2 carrots, peeled
- 2 ribs celery and their greens
- 1 medium yellow skinned onion, peeled and halved
- Coarse salt and pepper
- 1 fresh or dried bay leaf
- 1/2 cup white wine
- 1 (14-ounce) can white beans, cannellini, drained
- 1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes
- 3 cups chicken stock, available in re-sealable boxes on soup aisle
- 2 cups beef stock, available in 1 cup small boxes on soup aisle
- 1 cup egg pasta, broken egg fettuccini or medium egg noodles
Gremolata:
- 2 cloves garlic, cracked away from skins
- 1 (2-ounce) tin flat fillet anchovies, drained
- Handful flat-leaf parsley, about 1/4 cup loosely packed
- 1 lemon, zested
- Crusty bread, to pass at table
Directions
Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.
Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.
Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.
Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.
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By Michele Phillips
Eugene, OR
on September 15, 2011
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I've been making this soup for a few years and made it again tonight as my first soup of the fall season and it did not disappoint. I used ground turkey for the meatballs (my preference, and a 28 oz can of crushed tomatoes (what I had, and it turned out great. This is why I LOVE so many of Rachael's recipes; you can adjust easily to what you like an what you have on hand. Even though I've made it at least a dozen times, it always takes me more than 30 minutes. What I find handy, is to make the soup, up to puting the meatballs and noodles in, ahead of time, including forming the meatballs, and then refridgerate everything. On the night you want to serve them, bring the soup up to a boil, add the meatballs and noodles and you're set; ready in about the time it takes to warm up some nice crusty bread! I often boil the noodles separately so that the leftovers aren't full of overcooked noodles.
By mcctin_11481930
New Waterford, OH
on December 19, 2008
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I love this soup. Easy to make and delicious. Of course, I, like most food lovers, mix up the ingredients. I use a mixture of ground pork and beef for the meatballs and have yet to try the Gremolata, although I am sure i would like it. And I don't like beans so I just leave them out and add more meatballs and more noodles. Gotta have it with crusty bread and somje olive oil and cheese for dipping! great recipe! So happy to hear it freezes well also.... usually none left over... maybe I'll double it next time. Thanks for the comments!
By kzaback_1087923
Howell, NJ
on September 14, 2008
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I've made this several times. It freezes well. Delicious subtle flavors. If I run out of it in my freezer, I have to make more. Everyone loves it
Read all 132 reviews