Pasta and Swiss Chard in Broth with Meatballs

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Great Soups and Stews

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
45 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: 10 min
Cook: 45 min
Total:: 1 hr 10 min

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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.

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Comments & Reviews

recipe Pasta and Swiss Chard in Broth with Meatballs
Jerri Liberty Hill, TX 10-20-2008
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Best soup ever!
Rated: 5 stars out of 5

We make a lot of different soups. This was the best ever. Only change I made was use ground chicken instead of veal as our... grocery doesn't offer it. Maybe now hubby will eat more greens!Read more
recipe Pasta and Swiss Chard in Broth with Meatballs
Silvana Woodbridge, CA 11-09-2007
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do not use dried lasagna sheets of pasta!
Rated: 3 stars out of 5

this soup tasted great.... HOWEVER, I didtn' have dried pasta sheets so I used dried lasagna sheets - the lasagna pasta... broken into small pieces took way too long to cook, and the pieces stuck together like glue, even after carefully placing them into the soup and stirring often - it wasn't the best result -so maybe the fresh paparadelli or any other fresh sheets of pasta may work MUCH better. I will try again with a different pasta because it was pretty good otherwise.Read more
recipe Pasta and Swiss Chard in Broth with Meatballs
Anonymous 04-30-2007
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Great with some additions
Rated: 5 stars out of 5

This is a really simple and hearty meal. The additions: I added 2 cups homemade tomato sauce (crushed canned would be fine).... I also browned the meatballs and added to soup for the last 10 minutes. I used fresh pappardelle from a local market as I could not get the sheet pasta. Delicious!!Read more
recipe Pasta and Swiss Chard in Broth with Meatballs
Melissa Knoxville, TN 11-08-2006
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Tasty
Rated: 5 stars out of 5

This is a perfect rainy day soup and it is easy to boot. I even got my kids to eat it.
recipe Pasta and Swiss Chard in Broth with Meatballs
Anonymous 11-06-2006
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Simple but tasty
Rated: 5 stars out of 5

Another Emeril gem, taste great, try drizzle of olive oil. Kids will eat it too.