Veal Meatball and Broccoli Rabe Stoup (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Stoup is thicker than soup and thinner than stew. Ingredients:
1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces |
salt |
extra-virgin olive oil |
4 cloves garlic, 1 minced, 3 chopped |
1 carrot, peeled and chopped |
1 medium onion, chopped |
1 can white beans, cannellini |
black pepper |
1 quart chicken stock |
2 cups beef or vegetable stock |
1/3 pound orecchiette, little ear shaped pasta, or ditalini |
1 pound ground veal |
1 egg |
1/2 cup bread crumbs, a couple of handfuls |
1/4 cup grated parmigiano or romano, a generous handful, plus some to pass at table |
2 to 3 fresh sage leaves, finely chopped |
crusty bread, for mopping |
Directions:
1. 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.
2. 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.
3. 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.
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