Ditalini (Meatball and pasta soup)
Up next in this alphabetical pasta adventure and standing in for the letter D, I decided to feature a small tubular shaped pasta that has enhanced soups and salads for a long time, Ditalini. The name Dialini means little thimbles in Italian and it’s small shape makes it a great addition to soups.
Originally I was going to do something like a minestrone, but then I found a recipe in an issue of Food Network Magazine for a meatball soup that contains ditalini, so I thought that would be perfect.
Serves 4
For the Soup
2 tbsp olive oil
2 small leeks, white and light green parts halved and thinly sliced
2 carrots, chopped
2 stalks of celery, chopped
Salt
1/4 cup tomato paste
2 tsp chopped fresh thyme
2 bay leaves
3 wide strips of lemon peel, removed with a vegetable peeler
4 cups low sodium chicken stock
1 small head escarole, roughly chopped (about 4 packed cups)
2 oz ditalini or mini farfalle (about 1 cup)
Grated Parmigiano Reggiano, for topping
For the Meatballs
8oz hot Italian sausages, casings removed
1/3 cup breadcrumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup ricotta cheese
3 tbsp basil pesto
1 large egg, beaten
Salt and pepper
Preheat the oven to 400 F/200.
Heat the olive oil in a Dutch oven over medium heat, then add the leeks, carrots, celery, and a touch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the veggies have softened. Push the veggies to one side, then add the tomato paste and thyme leaves then let the tomato paste toast for about 30 seconds, or until the color darkens, then stir that into the vegetables.
Add the bay leaves, lemon zest strips, chicken stock, and 4 cups of water. Bring that to a boil, then let it simmer for about 10-15 minutes, ro until slightly reduced.
Meanwhile, combine all ingredients for the meatballs (sausage through egg), season with salt and pepper then combine thoroughly with your hands. Roll the meatballs into little 1-inch sized balls (You can make them bigger, but for soups I like having the smaller meatballs as they fit on a spoon easier).
Once the soup has reduced, add the meatballs and escarole and continue to simmer for about 10 minutes, or until the meatballs are cooked through. (It doesn’t hurt to take out one meatball and cut it open to check for doneness.) Add the pasta, then cook about 6 minutes longer, or until al dente.
Add cold water to the soup if you need more liquid, season with salt and pepper until you like how it tastes, then ladle into bowls and top with grated parmesan.
