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, remaining clove minced garlic, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.77 Kcal (3022 kJ) | ||
| Calories from fat | 215.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.98g | 37% | |
|---|---|---|---|
| Cholesterol | 237.15mg | 79% | |
| Sodium | 823.6mg | 34% | |
| Potassium | 1174.07mg | 25% | |
| Total Carbs | 53.84g | 18% | |
| Sugars | 10.33g | 41% | |
| Dietary Fiber | 6.64g | 27% | |
| Protein | 71.47g | 143% | |
| Vitamin C | 48mg | 80% | |
| Vitamin A | 7mg | 232% | |
| Iron | 178.7mg | 993% | |
| Calcium | 240mg | 24% | |
| Amount Per 100 g | |||
| Calories | 94.45 Kcal (395 kJ) | ||
| Calories from fat | 28.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 37% | |
|---|---|---|---|
| Cholesterol | 31.03mg | 79% | |
| Sodium | 107.78mg | 34% | |
| Potassium | 153.64mg | 25% | |
| Total Carbs | 7.05g | 18% | |
| Sugars | 1.35g | 41% | |
| Dietary Fiber | 0.87g | 27% | |
| Protein | 9.35g | 143% | |
| Vitamin C | 6.3mg | 80% | |
| Vitamin A | 0.9mg | 232% | |
| Iron | 23.4mg | 993% | |
| Calcium | 31.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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