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Vegetarian Option: Beyond Meat

Cozy Autumn Minestrone with Parmesan-Beef Meatballs

Serves 6; Sydney Willcox

Meatballs

½ cup panko or homemade breadcrumbs
Scant ½ cup milk

1 large egg
½ cup finely grated Parmigiano-Reggiano
1 – 2 garlic cloves, finely grated or minced
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 lb ground beef, preferably 85–90% lean

Minestrone

2 tbsp cooking or light olive oil
1 medium yellow onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
Kosher salt, freshly ground black pepper, and red pepper flakes
¼ tsp red pepper flakes, or to taste
2 garlic cloves, minced
1 tbsp tomato paste
2 quarts (8 cups) low-sodium beef or chicken stock

1 cup canned diced tomatoes
1 cup canned cannellini or borlotti beans, drained and rinsed
1 medium parsnip or turnip or 1 small celery root or rutabega, peeled and diced
1 medium Yukon Gold potato, peeled and diced
¼ small Savoy cabbage, sliced into ½” strips
1 Parmesan rind
1 bay leaf
1 sprig fresh rosemary or Italian parsley

½ head Tuscan kale or Swiss chard, sliced into ½” strips
¾ cup small pasta, such as ditalini, cooked separately
Freshly grated Parmigiano-Reggiano, for finishing
Extra-virgin olive oil, for finishing

1. Make the meatballs. In a medium bowl, mash together the milk and breadcrumbs to create a panade; let soak 5 – 10. Add the egg, cheese, parsley, garlic, salt, and pepper; mix well. Add the beef, breaking the pieces up gently as you add them to the bowl. Mix very gently and only until just combined. Gently form into 1” meatballs, being sure not to compact them tightly.
2. Sear the meatballs. Heat the cooking or light olive oil in a large Dutch oven or soup pot over medium-high heat. Working in batches if necessary, sear the meatballs until browned on several sides; they do not need to be cooked through. Transfer to a plate and reserve any juices.
3. Build the vegetable base. Reduce the heat to medium. Add the onion, carrot and celery to the pot. Season with salt, pepper and red pepper flakes. Cook, stirring occasionally, until the vegetables are softened and beginning to develop some color, about 8–10 minutes. Add the garlic and tomato paste and cook for 1–2 minutes, stirring, until the garlic is fragrant and the tomato paste has darkened slightly.
4. Add the stock and vegetables. Add the stock and tomatoes, scraping up any browned bits from the bottom of the pot. Add the beans; for a thicker, more substantial broth, mash a portion of the beans against the side of the pot before adding them. Add the parsnip, potato and cabbage. Add the Parmesan rind, bay leaf and rosemary or parsley sprig.
5. Simmer the soup. Return the meatballs to the pot along with any accumulated juices. Bring to a gentle simmer and cook until the vegetables are tender and the meatballs are just cooked through, about 15 minutes. Lower heat or add water or more stock if too much liquid is evaporating. Remove and discard the Parmesan rind, bay leaf and herb sprig.
6. Finish the soup. Add the kale and cook 3 minutes. Add the cooked pasta and simmer for another 2 - 3 minutes, just until the kale is tender and everything is heated through. Taste and adjust the seasoning. Ladle into bowls and finish with freshly grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.

For an Oven Version:

Make the meatballs. Roll into ¾-inch balls and arrange on a parchment-lined sheet pan.

Bake at 425°F until cooked through, about 8 - 10 minutes. Set aside; scrape up and reserve any juices and browned bits from the pan.

Add the cooked meatballs and their juices to the soup for the last 5–8 minutes of cooking, simmering gently.