Recipe by Budding Chef
Rachel Ray makes this tasty comfort food with veal meatballs. We use turkey. It's yummy, warm, filling and freezes and reheats superbly as well!
Top Review by bricookie55
We liked this. It was easy and it came together relatively quickly. I probably would add some more seasonings to it next time, and perhaps a little less broccoli rabe; it just seemed like an awful lot. Also, the instructions called for garlic, carrot, and onions to be added, but nowhere in the ingredient list does it say anything about carrots. I like that you used turkey; I did too. Thank you.
- 1 1⁄2 lbs broccoli rabe, cut into large bite-sized pieces
- salt (to taste)
- extra virgin olive oil
- 3 garlic cloves, chopped
- 1 medium onion, chopped
- 1 (15 ounce) can cannellini or 1 (15 ounce) can white beans
- black pepper (to taste)
- 1 quart chicken stock
- 2 cups vegetable stock
- 1⁄3 lb orecchiette
- 1 lb ground turkey
- 1 egg
- 1⁄2 cup breadcrumbs
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese
- 1 teaspoon dried sage
Directions See How It's Made
- Bring a couple of inches of water to a boil in a medium skillet.
- Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
- Drain rabe and reserve.
- While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
- Add 3 cloves chopped garlic, carrots and onions.
- Cook 5 to 6 minutes, add white beans and heat through, a minute.
- Season veggies and beans with salt and pepper.
- Add drained rabe and the stocks and cover pot to bring to a quick boil.
- Add orecchiette and stir.
- Reduce heat and simmer soup to a low-roll, uncovered.
- Mix veal with egg, bread crumbs, cheese, sage and salt and pepper.
- Roll into 1-inch balls and drop into stoup.
- Cook 5 minutes.
- Adjust seasonings and serve stoup in shallow bowls with crusty bread.