Pignolata Soup

Best Italian Soup Ever!!!

Probably, you've never heard of this soup...maybe you can't even pronounce it.  Don't worry, though, you don't have to speak Italian to enjoy this fabulous holiday soup that my family lovingly calls "The Soup Trap"!  Why?  What would make it a "trap"? 

Well, no one can seem to eat just one bowl of this soup, it's like you're "trapped" into having seconds, maybe even thirds.  But, when served as the first course of an Italian holiday dinner, beware!  You'll be too full to eat the rest of the wonderful holiday dishes coming your way!  

The first time they used the term "soup trap" was when we had company, and they asked for another bowl.  My son and grandson-in-laws both exclaimed at the same time, "Noooo!   It's the soup trap!"   Okay, I practically fell off the chair, laughing.  But, our guests still went for that second (and third) bowl, bless them!   

I can't explain how good this is because it's not like any other soup I've ever had, and my mom and her siblings were the only ones in our family that made it, that I know of.  This is NOT the Italian Wedding Soup...it's so much better!

*Before you start, look it over because there are quite a few things you can prepare in advance.  I do!  Make the noodles, fry them and freeze up to 3 months ahead, boil, chop and freeze the escarole weeks/months in advance.  I mix all the meatball ingredients the day before and make about 50-60 little meatballs to drop into the boiling soup.

This recipe probably isn't for the novice cook, but, how will you learn if you don't try?  LOL!   A "mom-ism" from long ago!   The one thing I can promise is that you won't be sorry you've learned how to make this soup! 

Directions:

Pignolata "Noodles"  (pictures below) I double this for my crew.

2 eggs, beaten
1/2 tsp. salt
2 cups flour 
4 Tbsp. water

In a medium bowl, combine flour and salt.  Make a well in the flour, add the slightly beaten eggs and water; mix.  Mixture should form a stiff dough. 

On a lightly floured surface, knead dough for about 3-4 minutes.  Cover dough ball with plastic wrap while you work with small pieces.  Cut off a small piece at a time.  Shape small portions of the dough into long ropes, about the width of a crayon.  On a floured surface, cut into half-inch pieces and lay on a floured board until ready to fry.

Preheat 1 " of oil to 350'F. in frying pan (I use a deep fryer).   Then, carefully fry dough a small amount at a time.  (If the oil is too hot, the noodles will pop like popcorn...not a good thing.)

These can be done weeks before and frozen in a plastic bag after they've been fried and cooled.




A beautiful dough

Rolled into 1/4" wide strips

Cut into small pieces

It's a process...

Fry until golden...do not let brown.  You can use a deep fryer or a pan.

Soup:
3-4 lbs. beef from short ribs, or chuck and a soup bone, if you can find one!  Sometimes I just used the scraps I've trimmed from steaks. and had frozen, just for this soup.
Water to cover beef and up to 1/2 the pan (about 8-10 cups).  
Bring water to a boil and skim across the top, to remove scum from meat, until clear.  

Add to beef broth: (You can add more of anything here, celery, carrots...etc)
2 large stalks celery
2 large carrots
1 medium onion
1 can beef broth (or more depending how much soup you're making)
1/4 cup tomato sauce or 2 whole tomatoes, cut into quarters
1 bunch of escarole (cleaned, pre-boiled, drained well and chopped)
salt and pepper to taste

Add celery, carrots and onion, tomato sauce/tomatoes and broth to cover all.  Simmer for 2 hours on low.  When meat is tender, place on a plate to cool; take out celery and carrots, set all aside.  When cooled enough to cut, dice the celery and carrots, and beef.

Strain the broth into another pot, then add the chopped vegetables, cut up pieces of beef; and the escarole.

Bring back to a low boil, and add your pignolata noodles, and let simmer until they are tender.

*You can add more beef broth, tomato sauce or veggies, depending on your family's tastes.

Meatballs: (add these last)
1 lbs. ground beef
1/4 lb. ground pork
2 Tbsp. finely minced fresh garlic (sometimes I use Granulated  Garlic)
1 large egg
1/2 c. grated Romano Cheese or Parmesan
1/2 Tbsp. dried parsley
3/4 c. bread crumbs with 1 c. water (approx.) to make soft, not soupy
salt & pepper to taste

Mix ground beef, pork, garlic, eggs, cheese, parsley together in a large bowl until blended. (Use your hands to mix meatballs, never a mixer.)

Add enough water slowly to the bread crumbs to make them moist and soft, but not soupy!   Mix bread crumbs into meat mixture 1/2 at a time.  (Use more or less for desired texture.  It's all about how it feels to the touch.)   Mix should be soft, but firm enough to form a nice round ball.

Do not fry these meatballs, but take small amounts (approx. 1/2 teaspoonfuls) and roll into bite-size balls.  Drop them into the simmering soup.  They'll cook in the soup, plump up and rise to the top when done.  Make sure to add these the last hour. If cooked too long, they tend to fall apart. 

Hint:  I get my soup cooked and ready the night before, then into the fridge until our holiday dinner.  It's even better warmed up and a lot less hassle on the big day...after all, you probably are preparing tons of other yummy foods too!



Be encouraged:
"But I will sing of your strength, in the morning I will sing of your love; for you are my fortress, my refuge in times of trouble."  -Psalm 59:16