Ingredients
- 1 TBL EVOO
- 1/2 onion – diced
- 1 carrot – julienne strips
- 4 leaves Tuscan Kale – chopped
- 1/4 C white wine
- 2 C beef stock
- 1 LB meatballs – see below
Step by Step
- Sweat onions, carrots and Tuscan kale – All chopped – in EVOO
- Deglaze with white wine
- Add beef stock
- Bring it up to a boil
- Reduce to a simmer
- Nestle meatballs carefully – see recipe below
- Cover
- Simmer for an hour
- Garnish with grated parm
Italian Meatballs
- 1/2 LB lean ground beef
- 1/2 LB ground pork
- Parm cheese
- 2 TBL AP flour
- 1/4 C Panko bread crumbs
- 1/2 onion – grated or minced
- 1 egg
- salt, parsley and nutmeg to taste
- Mix to combine, but do not overmix.
- Create rustic “almost round” meatballs
