Turkey Meatball and Broccoli Rabe Stoup

Recipe by Budding Chef
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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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