Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Meatball Soup With Ricotta Toasts
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 963
- Total Fat
- 55 g
- Saturated Fat
- 22 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 47 g
- Cholesterol
- 165 mg
- Sodium
- 1754 mg
This hearty soup is packed with lots of veggies, beans, pasta and, best of all, tiny, flavorful meatballs. These weeknight-friendly meatballs are made from Italian sausage, so they’re already seasoned and come together in a flash. The crunchy and creamy ricotta toasts are drizzled with pesto for a bright finish to this light yet filling meal.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 963
- Total Fat
- 55 g
- Saturated Fat
- 22 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 47 g
- Cholesterol
- 165 mg
- Sodium
- 1754 mg
Ingredients
For The Soup:
For The Meatballs:
For The Toasts:
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Directions
- Make the soup: Position a rack in the upper third of the oven; preheat to 400 degrees F. Heat the olive oil in a medium Dutch oven over medium heat. Add the leeks, carrots, celery and 1/2 teaspoon salt; cook, stirring occasionally, until softened, 4 to 5 minutes. Push the vegetables to the side, add the tomato paste and thyme and let the tomato paste toast about 30 seconds; stir into the vegetables. Add the bay leaves, lemon zest, chicken broth and 4 cups water. Bring to a simmer and cook, uncovered, until slightly reduced, 10 to 15 minutes. Season with salt.
- Meanwhile, make the meatballs: Line a baking sheet with parchment paper. Combine the sausage, breadcrumbs, Parmesan, ricotta, pesto, egg, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix well with your hands. Roll into 20 meatballs, about 1 1/2 inches each, and place on the baking sheet.
- Once the soup has reduced slightly, add the meatballs and escarole. Continue to simmer until the meatballs are cooked through, about 10 minutes. Add the pasta and cook, stirring occasionally, until al dente, about 6 minutes. Discard the bay leaves and lemon zest.
- Meanwhile, make the toasts: Line a baking sheet with foil. Arrange the bread on the baking sheet and bake until crisp, 4 to 5 minutes per side. Brush the tops with olive oil. Stir together the ricotta and 1 tablespoon olive oil in a small bowl and season with salt and pepper. Spread on the toasts. Combine the mozzarella and Parmesan in another small bowl and sprinkle on the toasts. Bake until the cheese is melted, about 5 minutes, then switch to the broiler and broil until the cheese is browned and bubbly, about 1 minute. Ladle the soup into bowls and sprinkle with Parmesan. Serve with the toasts.
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