Minimeatball Soup Rachael Ray Recipes

MINI MEATBALL SOUP WITH BROKEN SPAGHETTI AND ESCAROLE

Steps:

• Preheat oven to 400°F
• Season the meat with salt and pepper
• Moisten panko with milk in a small bowl then add to meat
• Add parsley, cheese, grated onion, chopped garlic, egg and a fat drizzle of olive oil, and mix well with your hands to combine
• Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes
• In soup pot over medium-high heat, add butter and melt
• Add pasta and toast until fragrant and toasty; season with salt and pepper
• Remove spaghetti and reserve
• Add olive oil, a turn of the pan, to the pot with the chopped onions, sliced garlic and season with salt and pepper
• Cook to tender, 10 minutes
• Add escarole and wilt; season with nutmeg, salt and pepper
• Add stock and cheese rind, bring soup to a low boil
• Add pasta back to soup and cook to tender
• Add mini meatballs and serve

MINI MEATBALL MINESTRA AND GRILLED PROVOLONE

Steps:

• 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.