Turkey Meatball and Broccoli Rabe Stoup |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rachel Ray makes this tasty comfort food with veal meatballs. We use turkey. It's yummy, warm, filling and freezes and reheats superbly as well! Ingredients:
1 1/2 lbs broccoli rabe, cut into large bite-sized pieces |
salt (to taste) |
extra virgin olive oil |
3 garlic cloves, chopped |
1 medium onion, chopped |
1 (15 ounce) can cannellini or 1 (15 ounce) can white beans |
black pepper (to taste) |
1 quart chicken stock |
2 cups vegetable stock |
1/3 lb orecchiette |
1 lb ground turkey |
1 egg |
1/2 cup breadcrumbs |
1/4 cup grated parmesan cheese or 1/4 cup romano cheese |
1 teaspoon dried sage |
Directions:
1. Bring a couple of inches of water to a boil in a medium skillet.
2. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
3. Drain rabe and reserve.
4. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
5. Add 3 cloves chopped garlic, carrots and onions.
6. Cook 5 to 6 minutes, add white beans and heat through, a minute.
7. Season veggies and beans with salt and pepper.
8. Add drained rabe and the stocks and cover pot to bring to a quick boil.
9. Add orecchiette and stir.
10. Reduce heat and simmer soup to a low-roll, uncovered.
11. Mix veal with egg, bread crumbs, cheese, sage and salt and pepper.
12. Roll into 1-inch balls and drop into stoup.
13. Cook 5 minutes.
14. Adjust seasonings and serve stoup in shallow bowls with crusty bread.
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