Photo: Mini Meatball Minestra and Grilled Provolone Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/4 pound pancetta, diced
- 1 medium-large onion, chopped
- 3 cloves garlic, grated or finely chopped
- 2 heads escarole, chopped
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 1 (15-ounce) can cannellini beans, drained
- 2 quarts chicken stock
- 3 cups water
- 1 pound ground beef, pork and veal, meat loaf mix
- 1 large egg
- 2 handfuls bread crumbs
- Splash milk
- A handful grated Parmigiano-Reggiano, plus some to pass at table
- 1 teaspoon fennel seeds
- 1/2 teaspoon allspice
- A handful fresh parsley leaves, finely chopped
- 1 cup mini penne or ditalini pasta
- 1 lemon, zested, for garnish
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.
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By metwo_11013380
on April 05, 2013
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EXACTLY!!!
Where's the "Grilled Provolone"? I thought when I made this two years ago, there was a three cheese grilled cheese sandwich that accompanied this soup??? Which also was just as big a hit as the soup!!!
By aabela
Clearwater, FL
on May 11, 2011
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OMG! Made this fabulous dish last weekend as the opener to my Mother's Day Brunch. Needless to say it was a HUGE hit with my family. As described on Rachel's show it is exactly a cross between an Italian Minestra (escarole & beans and Italian Wedding Soup or as my family likes to call it Holiday Soup.
It was delicious and so simple to prepare. Super fast and a total crowd pleaser.
By BlossomThyme
Millersville, MD
on May 02, 2011
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Just finished making and eating this dish. I just started a reduced calorie diet so I made some modifications but will not and do not compromise on taste. I used ground turkey (80/20 and ground chicken (80/20. I made the meatballs using an asian dumpling recipe (without the wrapper of course-- featured on one of Bobby Flay's Throwdown,--Search for Sohui Kim's Pork and Chive Dumpling or you can even find it on the Throwdown for Dumplings. I even added Bobby's chili paste and cilantro. The meatballs were the star to this delicious and soothing soup. It was so delicious. I can't wait to make it will full fat ground pork again. They are unbelievable. I made the little meatballs with a small ice cream scooper and just tossed them in where Rachael instructed. Now I'll eat this in small meals all day, with my workouts and stay on the network and adapt some more fun and tasty dishes. No diets for me.
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