35 minutes
A comforting soup featuring mini meatballs, broccoli, and orecchiette pasta that's perfect for a family meal.
to taste
to taste
tablespoons
Carrots, coarsely chopped
each
Broccoli, stalks and florets separated and coarsely chopped
head
Garlic Clove, coarsely chopped
each
quarts
0 oz
Hot Italian Sausage, casings removed
0 lb
Parmesan Cheese, freshly grated, for serving
to taste
1. Sauté Vegetables
Warm the olive oil in a Dutch oven or heavy pot over medium heat. Add the carrots, broccoli stems, and garlic, seasoning with a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes, making sure the garlic doesn't brown.
2. Prepare Broth
Pour in the chicken broth and bring the mixture to a boil, then reduce to a simmer for 5 to 7 minutes, allowing the vegetables to flavor the broth.
3. Cook Pasta
In a separate medium saucepan, bring salted water to a boil and cook the orecchiette until al dente. Drain and set aside.
4. Make Mini Meatballs
Roll the sausage meat into small, bite-sized meatballs and drop them into the simmering broth, along with the broccoli florets. Cook for 5 to 7 minutes, until the meatballs are cooked through and the florets are vibrant green.
5. Serve
To serve, place a portion of orecchiette in each bowl, ladle the soup over the pasta, and top with freshly grated Parmesan cheese.
Lightly mix the ingredients for your meatballs. Overmixing can make the meatballs dense. Use your fingertips instead of a spoon to combine the ingredients gently.
Cook the orecchiette separately and keep it al dente. This stops it from absorbing too much broth in the soup and becoming mushy. Add it to the soup just before serving.
Consider using a combination of meats, such as pork and beef, for more flavor depth and juiciness. The fat content in pork can make the meatballs more succulent.
Add broccoli towards the end of the cooking process to retain its vibrant color and crisp tenderness. This avoids overcooked, mushy broccoli which can make the soup less appealing visually and texturally.
After forming the meatballs, chill them in the refrigerator for about 30 minutes. This helps them hold their shape during cooking.
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