I can’t believe how long it’s been since I made this Osso Buco Soup because it’s been a favorite of mine for quite a few years, but somehow, I kind of forgot about it. Since we can’t seem to get rid of winter here in Minnesota, I guess I still have warm and cozy comfort food on my mind and this past weekend this recipe finally popped back into my brain.
I found this recipe a long time ago in Rachael Ray’s “Cooking ‘Round the Clock” cookbook. It’s a really quick and easy soup to make and it captures all of the delicious flavors of slow cooked osso buco. If you’re not familiar with osso buco, it’s typically veal shanks or pork shanks that have been braised in stock and wine along with tomatoes, carrots, celery and onion. It’s then garnished with gremolata which is a mixture of garlic, parsley and lemon zest. It’s one of my favorite dishes, so I love the fact that I can quickly make this soup and experience all of those great flavors.
Finally, I have to say that the gremolata is really what makes this soup over-the-top good, so if you make this dish, make sure you don’t skip it. It brightens up the flavor of the soup and gives it a big punch of flavor!
Osso Buco Soup
- 1 lb ground veal (you can also use ground pork, chicken or turkey)
- 1 large egg
- 1/3 cup Italian style panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 tsp grated nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 medium red onion, diced
- 1 tbsp olive oil
- salt and pepper
- 1 bay leaf
- 1/2 cup white wine (I used chardonnay)
- 1 (140z) can cannellini beans, drained
- 1 (15oz) can diced tomates, undrained
- 3 cups chicken stock
- 2 cups beef stock
- 1 cup short cut pasta (I used penne)
- 2 cloves garlic
- 1/4 cup fresh Italian parsley
- grated zest of 1 lemon
In a mixing bowl, combine veal (or your choice of ground meat), egg, breadcrumbs, cheese, nutmeg, salt and pepper. Mix until ingredients are well combined. Roll into about 1 inch meatballs, set aside.
Heat olive oil in a large soup pot over medium heat. Add carrots, celery, onion and bay leaf, season with salt and pepper. Saute for about 5 minutes, until veggies start to soften.
Add wine, beans, tomatoes, chicken and beef stock. Increase heat, cover and bring to a boil.
Once soup has come to a boil, add meatballs and pasta. Cook, uncovered, for about 10 minutes, until pasta is tender and meatballs are cooked through. Add a little more salt and pepper if necessary.
While meatballs and pasta are cooking, prepare gremolata topping.
Rough chop garlic and parsley. Combine with lemon zest and finely chop until well combined.
Serve soup immediately, topping with the gremolata.
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