Artichoke Soup with Meatballs
User Reviews
5.0
36 reviews
Excellent
Artichoke Soup with Meatballs
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I like to use fresh artichoke hearts and cardoons because, well, I grow them and I actually like the process of turning artichokes and prepping cardoons. But the easy alternative is to use pickled or preserved artichokes. No cardoons? Use celery.
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Ingredients
ARTICHOKES and CARDOONS
- 10 to 16 small artichokes, or that many preserved artichoke hearts
- 1 pound cardoons, or 1/2 pound celery stalks
- Juice of 2 or 3 lemons
- 1/4 cup flour
- 1 tablespoon olive oil
MEATBALLS
- 1/2 pound ground meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
- 1/2 cup breadcrumbs
- 2 teaspoons dried oregano
- 2 tablespoons minced fresh parsley
- 1 teaspoon minced garlic
- 1 teaspoon dried lovage (optional)
TO FINISH
- Oil for browning the meatballs
- 2 quarts pheasant or low-sodium chicken broth
- 3 garlic cloves, sliced very thin
- 1/4 cup chopped parsley
- 3 tablespoons minced chives
- Parmesan or pecorino cheese for grating
Instructions
- Prep the Artichokes. If you are using fresh artichokes and/or cardoons, get a big bowl of cool water ready. Pour about half the lemon juice in it, and keep the squeezed lemons handy. If you are using fresh artichokes, you will want to pull off most of the leaves, until you get to the tender yellow part. Slice off the end of the stem, leaving a little, and then the top of the tender leaves. Rub everything with the lemon. Slice the artichoke in half and use a paring knife to scrape out any fibrous "choke." If you are using preserved artichokes, you're good to go for the moment. If you are using cardoons, you will want to strip all the leaves off them and peel the larger strings off the stalks the way you might do with celery stalks. Cut them into pieces you'd want to eat with a spoon in soup and drop them into the bowl with the lemon water.
- Bring a large pot of water to a simmer. As the water is heating up, whisk in the flour until it dissolves with no lumps; this helps preserve color. Add the other half of the lemon juice and the olive oil, plus a healthy pinch of salt. Watch the pot, as the flour in it will make everything want to boil over. Once you are at a nice simmer, add all the cardoon pieces and artichokes. Simmer until everything's reasonably tender, between 15 and 30 minutes. You want there to be a little al dente bite left in the thistles. Turn off the heat and let them sit in the water for the moment.
- Prep the Meatballs. The moment you drop the cardoons and artichokes into your simmering water, put all the meatball ingredients into a bowl and mix well. Form little meatballs -- remember these are for soup, so two bites is maximum size, at least for me -- and set them on a tray. There's a good chance you'll be done making meatballs when the cardoons and artichokes are ready.
- Pour a few tablespoons of olive oil into a large pan and brown the meatballs. Set them on a paper towel to drain when they're done. Note that there's no need to cook the meatballs all the way through yet. You just want them nicely browned.
- Finish the Soup. Now you're ready to put the soup together. Heat the broth in a soup pot over medium-low heat. Add the sliced garlic cloves. Drain the artichokes and cardoons, rinse briefly, and add them to the soup. Add the meatballs. Note: If you're using preserved artichoke hearts and celery stalks, now is the time to put them into the soup. Let everything simmer very gently -- no boiling, or the soup will get cloudy -- for 5 minutes, then add the chopped parsley and chives. Let this cook another minute, then serve with grated pecorino or parmesan cheese over everything.
Notes
- One thing that will move this recipe from good to great is good, homemade broth. Pheasant, chicken, wild turkey broth -- whatever you choose, it will be better in most cases than anything you can buy.
- If you can't find small artichokes, reduce the number to one per person, and quarter the hearts.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
30g
(10%)
Protein
21g
(42%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
60mg
(20%)
Sodium
786mg
(33%)
Potassium
729mg
(21%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1791IU
(36%)
Vitamin C
11mg
(12%)
Calcium
124mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 786mg | 33% |
| Potassium | 729mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1791IU | 36% |
| Vitamin C | 11mg | 12% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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