Equipment
Ingredients
Soup Base
- 45 ml olive oil
- 150 g carrot, coarsely chopped
- 450 g broccoli, stalks peeled and chopped; heads cut into small florets
- 3 garlic, coarsely chopped
- 1900 ml chicken stock
Pasta and Protein
- 225 g orecchiette
- 450 g hot italian sausage, casings removed
Seasoning and Garnish
- 10 g kosher salt
- 2 g black pepper, to taste
- 50 g parmesan, freshly grated
Nutrition (per serving)
Method
Fill a medium saucepan with water, add a pinch of salt, and bring to a boil at 100°C (212°F).
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped carrots, broccoli stems, and garlic. Season with salt and pepper.
Cook the vegetables for 3 to 5 minutes until softened. Stir occasionally to prevent the garlic from burning.
Pour the chicken stock into the Dutch oven and bring the liquid to a boil.
Lower the heat and simmer the broth for 5 to 7 minutes. Taste and add more salt or pepper if needed.
Add the orecchiette to the boiling water in the saucepan. Cook until al dente, then drain through a colander and divide into 5 bowls.
Use a 1/2 teaspoon measuring spoon to scoop small amounts of sausage. Drop the sausage pieces and broccoli florets into the simmering broth.
Return the soup to a boil, then reduce heat and simmer for 5 to 7 minutes until the sausage reaches 74°C (165°F) and broccoli is bright green.
Ladle the soup and meatballs over the cooked pasta in each bowl. Top with grated parmesan cheese and serve.
Chef's Notes
- For the most flavorful meatballs, ensure your Italian sausage is of good quality and has a balanced spice profile. You can also add a pinch of fennel seeds to the raw sausage for an extra layer of authentic Italian flavor.
- Don't overcrowd the Dutch oven when sautéing the aromatics. This ensures they soften and release their flavors rather than steam, leading to a more robust broth base.
- When forming the mini meatballs, using a small measuring spoon (like a 1/2 teaspoon) ensures consistent size, which means they will cook evenly and at the same rate as the broccoli.
- To achieve a clear broth, avoid vigorously stirring the soup once the meatballs and broccoli are added. Gentle simmering is key.
- Taste and adjust seasoning throughout the cooking process, especially after simmering the broth. The saltiness of the sausage and the chicken stock can vary.
Storage
Refrigerator: 4 days — Store pasta separately from broth to prevent it from absorbing all the liquid.
Freezer: 3 months — Freeze broth and meatballs only; add fresh pasta when reheating.
Reheating: Heat in a saucepan over medium heat until simmering.
