Recipe courtesy of Rachael Ray
Save Recipe Print
Mini Sausage Meatball Minestra
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.

Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.

Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Orecchiette with Mini Chicken Meatballs

Recipe courtesy of Giada De Laurentiis

Mini Meatball Minestra and Grilled Provolone

Recipe courtesy of Rachael Ray

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

Recipe courtesy of Rachael Ray

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

Recipe courtesy of Rachael Ray

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Mini Meatball Sandies

Recipe courtesy of Giada De Laurentiis

BBQ Mini-Meatballs

Recipe courtesy of The Neelys

Mini Meatball Crostini

Recipe courtesy of David Burtka

Browse Reviews By Keyword

          Latest Stories