Meatball and White-Bean Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 7 |
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Ingredients:
2 slice(s) soft sandwich bread, crusts removed, torn into small pieces |
1/2 cup(s) half-and-half or milk |
1/2 cup(s) grated parmesan cheese |
8 ounce(s) ground pork |
2 tablespoon(s) grated onion |
2 clove(s) minced garlic |
salt and black pepper |
1 teaspoon(s) baking powder |
1 teaspoon(s) dried oregano |
1 pinch(s) crushed red pepper flakes or cayenne pepper |
8 ounce(s) ground beef |
1 tablespoon(s) olive oil |
1 onion, chopped |
2 carrots, chopped |
1 stalk(s) celery, chopped |
2 minced garlic cloves |
1 quart(s) good-quality, reduced-sodium chicken broth |
1 quart(s) good-quality, reduced-sodium beef broth |
2 15-ounce can(s) cannellini beans, rinsed and drained |
8 ounce(s) fresh chard or kale, stemmed, washed and chopped (about 4 cups) |
grated parmesan cheese, for garnish |
Directions:
1. To make the meatballs, stir bread and half-and-half together in large bowl until combined. Add cheese, pork, onion, garlic, about 1 teaspoon salt, 1/2 teaspoon black pepper, the baking powder, oregano and crushed red pepper. Stir well. Add the beef and stir gently, just until well combined.
2. Moisten hands with water, then use a heaping teaspoon of meat mixture to form each meatball. You should get about 32 small meatballs. These can be made a day ahead; cover and refrigerate until ready to cook.
3. For the soup, put the oil in a soup pot. Add onion, carrot, celery and garlic; sauté about 5 minutes until slightly softened. Add the broths and bring to a boil. Add the meatballs and return to a simmer. Add the beans and chard or kale. Simmer until meatballs are cooked through and the chard or kale is tender, about 5 minutes. Taste and add salt or pepper if needed. Serve each bowl garnished with Parmesan cheese.
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