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Italian Wedding Gnocchi Soup with Parmesan Egg Ribbons

Name: Italian Wedding Gnocchi Soup with Parmesan Egg Ribbons
Prep time: 50 min
Cook time: 90 min
Total time: 140 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 1/2 tsp Fine table salt; 8 oz 85% lean ground beef; 8 oz Ground pork; 1/2 cup Plain breadcrumbs; 3 Eggs; 4 oz Parmesan; 1 medium Yellow onion; 2 medium Carrots; 8 cups Reduced-sodium chicken broth; 6 oz Baby spinach; 1 Tbsp Olive oil; 1 medium Lemon

A thin stream of beaten egg sets into delicate ribbons in simmering broth. Gentle stirring keeps the ribbons from breaking into tiny flecks.

type: Potato · Soup
sauce: Broth · Ground beef · Pork · Spinach

Italian Wedding Gnocchi Soup with Parmesan Egg Ribbons

Time and servings

Prep: 50 min
Cook: 90 min
Total: 140 min
Servings: 6

Nutrition per serving

Calories: about 560
Protein: 36 g
Fat: 23 g
Carbs: 52 g

Make and bake the meatballs
Heat the oven to 425°F220°C. Mix the beef, pork, breadcrumbs, one egg, and half the finely grated Parmesan just until combined. Shape small meatballs, arrange on a baking sheet, and bake until browned and their centers reach 160°F71°C, about 12 to 15 minutes. Remove the cooked meatballs from the oven.
Build the soup base
While the meatballs bake, dice the onion and carrots. Warm the olive oil and cook both until the onion softens, then add the chicken broth. Once the broth is simmering, start cooking the potatoes for the dough below. Simmer the soup until the carrots are tender, then turn off the heat.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Reheat the soup base
Once the gnocchi are shaped, bring the prepared broth back to a steady simmer.
Make the Parmesan egg ribbons
Whisk the remaining eggs with most of the remaining Parmesan. Bring the broth to a steady simmer and pour in the mixture in a thin stream while stirring gently so it sets into ribbons.
Add meatballs and spinach
Add the baked meatballs and spinach to the soup and simmer until the spinach wilts and the meatballs are hot.
Cook the gnocchi in the soup
Add the shaped gnocchi directly to the nearly finished soup and stir once. As soon as they float, remove the pot from the heat.
Finish with lemon
Add finely grated lemon zest and enough lemon juice to brighten the broth. Serve with the reserved Parmesan over each bowl.