Shin of Beef Soup with Forcemeat and Egg Balls

Ingredients

• 2 pounds Beef shin, cut into small pieces (Ask butcher to cut into 2-inch pieces)
• 8 cups Water (Enough to cover meat by 2 inches)
• 2 teaspoons Salt (Plus more to taste)
• 1 teaspoon Black pepper (Freshly ground, plus more to taste)
• 2 tablespoons Fresh parsley, chopped
• 2 sprigs Fresh thyme
• 1 leaf Bay leaf
• 1 large Egg white (For clarifying soup)
• 1 tablespoon Worcestershire sauce (Lea & Perrins preferred)
• 3 tablespoons Dry sherry (Half a wine glass)
• 0.5 pound Ground beef (For forcemeat balls)
• 0.5 cup Fresh breadcrumbs (For forcemeat balls)
• 1 large Egg, beaten (For binding forcemeat)
• 0.5 teaspoon Onion powder (For forcemeat balls)
• 0.25 teaspoon Ground nutmeg (For forcemeat balls)
• 3 large Hard-boiled eggs (For egg balls)
• 1 tablespoon Butter, softened (For egg balls)
• 1 tablespoon All-purpose flour (For egg balls)

Instructions

1. 1Cut the beef shin into small pieces (about 2 inches) and wash thoroughly under cold running water to remove any bone fragments.
2. 2Place the beef shin pieces in a large pot with water to cover by 2 inches. Add salt and black pepper. Bring to a boil over high heat.
3. 3As the soup comes to a boil, carefully skim off the dark scum that rises to the surface using a ladle or skimmer.
4. 4Add 1 cup of cold water to the pot. This will cause white scum to rise. Skim off this white scum thoroughly.
5. 5Reduce heat to low and simmer the soup gently for 3 hours until the meat is very tender and the soup has thickened slightly.
6. 6Strain the soup through a fine-mesh sieve into a clean pot. Remove and discard all visible fat from the surface using a ladle or fat separator.
7. 7Add parsley, thyme, and bay leaf to the strained soup. Taste and adjust salt and pepper as needed. Bring to a boil.
8. 8Beat the egg white until frothy. Remove soup from heat and slowly stir in the beaten egg white. Return to gentle heat and simmer for 5 minutes without stirring. The egg white will collect impurities and rise to the surface.
9. 9Carefully strain the soup through a fine-mesh sieve lined with cheesecloth to remove the egg white and any remaining impurities. The soup should now be clear.
10. 10In a bowl, combine ground beef, breadcrumbs, beaten egg, onion powder, nutmeg, and a pinch of salt and pepper. Mix well and form into small balls about 1 inch in diameter.
11. 11Separate the yolks from the hard-boiled eggs and mash them with softened butter and flour until smooth. Form into small balls about 3/4 inch in diameter.
12. 12Bring a pot of salted water to a gentle simmer. Add the forcemeat balls and egg balls and poach for 8-10 minutes until the forcemeat balls are cooked through. Remove with a slotted spoon and set aside.
13. 13Return the clarified soup to heat and bring to a gentle simmer. Add the Worcestershire sauce and sherry. Stir to combine.
14. 14Divide the forcemeat balls and egg balls among serving bowls. Ladle the hot soup over the balls and serve immediately.