Zuppa Osso Buca

Amanda Titus

Dumplings:
1 pound ground pork, veal or chicken
1 large egg, beaten
1/3 cup Italian bread crumbs
1/4 cup grated Parmigiano cheese
1/2 teaspoon grated nutmeg
Salt & Pepper to taste
Soup:
2 tablespoons of Olive Oil
2 carrots, peeled
2 ribs of celery
1 medium onion, diced
Salt & Pepper
1 bay leaf
1/2 cup white wine
1 (14 oz) can cannellini beans
1 (15oz) can diced tomatoes
3 cups chicken stock
2 cups beef stock
1 cup egg noodles

Combine the ground meat and the next 5 ingredients then reserve mix and rinse off your hands.
Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let soup stand a couple of minutes.