Traditionally, this Italian soup is built from a base of meaty brodo, a long-cooked broth made from the bones of meat and fowl. For the pasta, tubettini or orzo can be used in place of the ditalini. Ingredients: For the Broth 1 onion, chopped 2 garlic cloves, peeled and smashed 2 large or 3 small (about .13 ounce) dried porcini mushrooms, rinsed 2 ounces (.13 pound on butcher’s scale) ground pork 2 ounces (.13 pound on butcher’s scale) 85% Lean Ground Beef 1 bay leaf ¼ cup dry white wine 1½ teaspoons Worcestershire sauce 2 cups chicken broth 1 cup beef broth 1 cup water For the Meatballs 1 tablespoon breadcrumbs 2 tablespoons plus 1 teaspoon heavy cream 3 tablespoons grated Parmesan cheese 2 teaspoons finely grated onion ¼ teaspoon finely grated garlic Salt and ground, black pepper, to taste 3 ounces (.19 pound on butcher’s scale) ground pork ½ teaspoon baking powder 3 ounces (.19 pound on butcher’s scale) 85% lean ground beef ½ teaspoon dried oregano Crushed red-pepper flakes, to taste ½ cup ditalini pasta 1 bunch (4 – 6 ounces, or about 3 cups) kale, stemmed and torn into ½“ pieces Preparation: For the broth, heat the onion, garlic, porcini, pork, […]

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