Ibrido Soup

Ibrido means Hybrid in Italian. It also sounds like some kind of soup to me (not really sure why though). So being that the soup we had last night was a combo of my 2 favorites, I thought this would be a perfect name!

My 2 favorite soups are both Italian classics; Wedding Soup and Tortellini en Brodo (in broth). Both are mega comfort foods for me, so when I was wondering the store last night exhausted I had a feeling combining the 2 would make me smile. It's basically pasta and meatballs! What could be bad about that?

Here is what I did.
For the mini meatballs:
1 pound ground meat. ( I used chicken, but you can use beef or anything you like)
1 egg
A big handful of grated Parm or Romano cheese. ( I like Romano)
A handful of chopped flat leaf Parsley
1/4 of a medium sized white onion
Salt and Pepper to taste.

For the Tortellini:
Well... a bag of fresh tortellini. (1lb)

For the Brodo (broth);
1 Box chicken stock. (I like organic and low sodium)
1/4 of a medium sized white onion diced. The other half of the one you used in the balls.
1 clove garlic diced
A few sprigs of fresh Thyme
A little less than a handful of chopped flat leaf Parsley
A handful of Arugula.

Now, get the pot that you will be using and put it on medium heat with a little olive oil in it. This will be to test your meatballs.
To make the meatballs, mix all your ingredients well to make sure all the components are evenly distributed.
Then take a little of the mixture and put it in the pot. You want to make sure your balls taste good! After you test them, adjust the seasoning as needed.
Once the mixture is all set, make little meatballs and set them aside.
Then add the onions, parsley, and garlic to the pot. You may need a little oil, but don't use too much. You don't want oily soup.
Once the onion has softened and gotten a little caramelization, slide all the meatballs into the pot and let them start to brown. After they are blowned on one side stir everything up a bit and let the balls brown on the other side.
Once they have browned add the stock. Some tips here for extra flavor. I liked a little kick of red pepper flakes, but those are optional. Also, if you are using a wedge of cheese, either the Parm or the Romano, take a big chunk of it and throw it in the pot. It flavors the broth perfectly!!!!
Now... let this sit. You can let it simmer for an hour if you want, or boil until the chicken is cooked. Depends on how much time you have.
Taste for salt and pepper.
When you are ready to eat. About 5 minutes before add some water to the soup. I was able to add about 2 cups without losing any flavor. Or, if you can add another 1/2 a box of stock. This is so there is enough liquid to cook the Tortellini.
After adjusting the liquid level, add the Tortellini and let it cook for about 5 minutes. Then add the Arugula.
Stir, and serve.
After putting the soup in the bowls, garnish with a little more grated cheese.
I'm telling you, this is perfect on a cold night. Light and filling, with tons of flavor.
A little vino, and someone you love makes this dish come alive! However, if you eat it solo, or even with someone you hate, it will still be really good! I suggest if you eat it with someone you hate, increase the amount of vino you drink!

Let me know if you make it! I would love to hear your thoughts.


Sarah A. said…
Second time making this and it is fantastic! Its delicious and filling enough for my husband who usually insists "soup is not a meal". Last time he asked for it for lunch and dinner 3 days in a row.
This time I was making it last minute after a long day, on a whim so I had to use dried herbs and a sweet instead of white onion and it was still amazing. Keep up the good work, P!
Thank you Sarah! Glad you guys like it so much!

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