Recipe courtesy of Rachael Ray
Save Recipe Print
Mini Meatball Minestra and Grilled Provolone
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

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. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Orecchiette with Mini Chicken Meatballs

Recipe courtesy of Giada De Laurentiis

Swedish Meatballs

Recipe courtesy of Alton Brown

Comfort Meatballs

Recipe courtesy of Ree Drummond

Excellent Meatballs

Recipe courtesy of Anne Burrell

Meatball Subs

Recipe courtesy of Rachael Ray

Mini Frittatas

Recipe courtesy of Giada De Laurentiis

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Mini Meatloaves

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword