Mini Meatball Minestra (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I just saw this on 30 Minute Meals last night and it looks delish! 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:
1. 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.
2. 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.
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