Mini Meatball Soup With Broccoli and Orecchiette
Updated Oct. 23, 2020
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- Kosher salt and black pepper
- 3tablespoons extra-virgin olive oil
- 2medium carrots, coarsely chopped
- 1large head broccoli, stalks and branches peeled and coarsely chopped, head cut into small florets
- 3garlic cloves, coarsely chopped
- 2quarts chicken broth
- 8ounces orecchiette
- 1pound hot Italian sausage, casings removed
- Freshly grated Parmesan, for serving
Nutritional analysis per serving (6 servings)
596 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 28 grams protein; 1375 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium saucepan of salted water to a boil.
- Step 2
In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
- Step 3
Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
- Step 4
Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
- Step 5
While the pasta cooks and the broth simmers, use a ½ teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch ½-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.
Private Notes
Comments
I wanted a deeper flavor. Made 2 adjustments: -Browned the meat, set aside and cooked carrot/garlic in the rendered fat. Then added the meat back I once the broth was boiling - Added a Parmesan rind. (I always have some in the fridge) Yummy. Fast.
You haven’t made this soup yet? You MUST do EVERYTHING in your power to change that, starting right now! Seriously, this soup is amazing. Follow the instructions exactly — there is absolutely no need to brown the sausage. Cooking the sausage in the liquid makes the flavor of said sausage meld into the broth, which is something you truly, truly want. Trust me! I know, I’m a random stranger, but please, please, do yourself the favor of making this soup for you, your loved ones, whomever!
Not frying the meatballs means the flavour gets more fully dispersed into the broth and results in softer more spoon friendly meatballs! This soup is a keeper!
Not five star worthy in my opinion. Needs more depth of flavor (even with adjustments) and better variety of textures.
I had almost a pound and a half of bulk sausage, so I decided to make the soup as directed, but then I fried up the other half pound of little meatballs at the same time since I’m making pizza later in the week. I got the bright idea once my pizza sausage was done to take a ladle of my soup broth and use it to deglaze the pan, then I poured all that browned deliciousness into the soup. That way I got the best of both worlds!
Very, very satisfying, and pretty simple because I just used some frozen raw meatballs I thawed and broke into the suggested size. Served with basil pesto - which made an exceptional garnish. I'm pretty sure even the picky grandchildren would eat this!