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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I saw this on 30 Minute Meals with Rachael Ray and it looked so delicious i looked for it here, but it couldn't be found. So I added it! :) Ingredients:
3 tablespoons extra virgin olive oil |
1/4 lb pancetta, diced |
1 medium-large onion, chopped |
3 garlic cloves, finely chopped |
2 heads escarole, chopped |
salt & freshly ground black pepper |
freshly grated nutmeg, to taste |
1 (12 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 |
1/2-1 cup breadcrumbs |
splash milk |
1/2-1 cup grated parmigiano-reggiano cheese, plus some to pass at table |
1 teaspoon fennel seed |
1/2 teaspoon allspice |
1/2 cup fresh parsley, finely chopped |
1 cup mini penne |
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.
3. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
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