Turkey Meatball and Broccoli Rabe Stoup

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!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

1. Bring a couple of inches of water to a boil in a medium skillet.
2. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
3. Drain rabe and reserve.
4. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
5. Add 3 cloves chopped garlic, carrots and onions.
6. Cook 5 to 6 minutes, add white beans and heat through, a minute.
7. Season veggies and beans with salt and pepper.
8. Add drained rabe and the stocks and cover pot to bring to a quick boil.
9. Add orecchiette and stir.
10. Reduce heat and simmer soup to a low-roll, uncovered.
11. Mix veal with egg, bread crumbs, cheese, sage and salt and pepper.
12. Roll into 1-inch balls and drop into stoup.
13. Cook 5 minutes.
14. Adjust seasonings and serve stoup in shallow bowls with crusty bread.