Shroomy Broth 💍 Herby Meatballs

Comparing this soup to an Italian Wedding Soup would be clutching at straws, but then again three of the main character ingredients (meatballs, tiny pasta, greens) are present here too. Let’s just say that is an Italian Wedding Soup that went backpacking across the entire Asian continent on its gap year and picked up spices and mannerisms along the way.

We can’t talk about Italian Wedding Soup without questioning its origins. There a few theories as to why it’s called a *wedding* soup. Theory #1, per Wikipedia: it was born out of the mistranslation of “minestra maritata” (married soup), which is actually a reference to the flavour produced by the combination or "marriage" of greens and the meat.

Theory #2, per this random blog I came across recently: the dish was served at weddings to give the newlywed couple energy to consummate their marriage. 

Whichever theory you choose to believe - you really can’t go wrong with the marriage of tiny pasta, mini meatballs, soft veggies, and flavourful broth.

Ingredients

• 2 eggs
• 1 tb olive oil
• 1 tb fennel seeds
• 1 tb coriander seeds
• 1/2 tsp chilli flakes
• 1 tsp flaky salt
• 2/3 cup panko breadcrumbs
• 1 cup (loosely packed) FINELY chopped parsley, mint, coriander, dill
• 1/4 cup chopped spring onion
• 1 garlic cloves, minced
• 400g minced turkey (or whichever minced meat you like)

Instructions

1. Whisk the eggs and the olive oil in a bowl, then add in the panko and stir well to create a kind of paste.

2. Add in the salt, chilli flakes, and fennel and coriander seeds. Add in the herbs, spring onions, and minced garlic, then incorporate half of the minced meat. Gradually add the rest of the meat without “overhandling” the mixture, as this will result in tough meatballs.

In Molly’s original recipe, she makes golf-ball sized balls and cooks them in the oven - I went for XL marbles here and decided to pan-fry them, because I thought the fond (the browned bits stuck to the bottom of the pan) would add lots of flavour to the finished soup (and I was right). The stock is super rich on its own, but the added fond and toasted fennel and coriander seeds take it to the next level.

The Stock

This stock is suuuuper decadent. We start by browning everything, then simmering it low and slow for a good 2 hours with some kombu to extract maximum flavour. Miso is your friend in plant-based recipes - it’s super healthy and adds delicate, savoury, richness. Kombu, a dried seaweed, also adds in lots of umami layers.

Ingredients

• 2 tb toasted sesame oil
• 1 onion, halved
• 1 knob of ginger (optional), cut into thin slices
• 1 head of garlic, halved
• 2 cups fresh mushrooms
• 1/4 cup brown miso paste
• 1/2 cup dried mushrooms (I used a mix of shiitake and porcini)
• An A5-sized piece of Kombu seaweed
• 1 tb black peppercorns
• 1 tb salt
• 1.5 litres water

Instructions

1. Heat the sesame oil in a pot, then add in the onion, ginger, and garlic cut-side-down. Sear for about 5 minutes until very fragrant, and slightly burnt.
2. Add in the fresh mushrooms and the miso paste and stir everything well, to ensure everything is coated in the miso. Continue cooking for another solid 5 minutes.
3. Add in the dried mushrooms, kombu, peppercorns, and salt, then cover in water. Bring to a boil, then reduce the heat and simmer gently for about 2 hours, allowing the stock to reduce significantly. Strain and discard the solids, and enjoy as a soup base. This stock is the perfect match for chewy noodles, bouncy meatballs, or any kind of squishy grain.