Mini Meatball Minestra (Rachael Ray)
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 3 tablespoons extra virgin olive oil
- 1⁄4 lb pancetta, diced
- 1 medium-large onion, chopped
- 3 garlic cloves, grated (or finely chopped)
- 2 heads escarole, chopped
- salt & freshly ground black pepper
- freshly grated nutmeg, to taste
- 1 (15 ounce) can cannellini beans, drained
- 2 quarts chicken stock
- 3 cups water
- 1 lb ground beef, pork and veal, meat loaf mix
- 1 large egg
- 1⁄2 cup breadcrumbs
- splash milk
- 1⁄2 cup grated parmigiano-reggiano cheese, plus some to pass at table
- 1 teaspoon fennel seed
- 1⁄2 teaspoon allspice
- 1⁄2 bunch fresh parsley leaves, finely chopped
- 1 cup mini penne or 1 cup ditalini
- 1 lemon, zested, for garnish
directions
- In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
- While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!