Ingredients
- 2 slices white bread
- 1 cup water
- 1/4 pound ground veal
- 1/4 pound ground beef chuck
- 1/4 pound ground pork
- 1/4 cup minced onions
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 finely chopped green onions
- 2 quarts beef stock
- 1/2 pound dried pasta sheets, broken into small pieces
- 1 pound Swiss chard, cleaned, stemmed and shredded
- 4 ounces Parmigiano-Reggiano, grated
Directions
Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well.
**To test the seasoning of the mixture, bring a small pot of water to a boil. Form the mixture into a small ball and blanch in the water for 3 to 4 minutes. Remove from the water, cool slightly and taste. Adjust the seasoning accordingly.
Form the meat mixture into small balls, about the size of a quarter. Bring the beef stock to a simmer, add the meatballs and cook for 25 to 30 minutes. Add the pasta and Swiss chard, and continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese.
Photo: Pasta and Swiss Chard in Broth with Meatballs Recipe
















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By jennyfrmtheblock
on February 15, 2013
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I make this recipe all the time, so decided it was time to review it! Really delicious and comforting soup. I add whatever pasta works that I have in the house (usually macaroni, and also cut the veal from the meatballs since I don't eat veal. Be careful that the bread gets fully incorporated into the meat!
By S@Jensen
Maryhill, Ontario
on July 15, 2012
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This is a favourite at our house. If I can't get the veal, I just combine beef and pork for the meatballs. Still a great recipe.
By vawhite13_5399683
Texas
on December 09, 2011
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My husband makes this and let me just say it is delightful! If you are looking for a warm tasty soup I definitely rec giving this one a try.
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