Mini Meatball Minestra Rachael Ray Recipes

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MINI MEATBALL SOUP



Mini Meatball Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 47m

Yield 4 big servings

Number Of Ingredients 26

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows*
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago

Steps:

  • In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
  • While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
  • Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
  • In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
  • Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

  • Preheat oven to 425 degrees F.
  • Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  • Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  • Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

MINI MEATBALL MINESTRA



Mini Meatball Minestra image

I saw this on 30 Minute Meals with Rachael Ray and it looked so delicious i looked for it here, but it couldn't be found. So I added it! :)

Provided by SarahBelle9475

Categories     < 30 Mins

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 20

3 tablespoons extra virgin olive oil
1/4 lb pancetta, diced
1 medium-large onion, chopped
3 garlic cloves, finely chopped
2 heads escarole, chopped
salt & freshly ground black pepper
freshly grated nutmeg, to taste
1 (12 ounce) can cannellini beans, drained
2 quarts chicken stock
3 cups water
1 lb ground beef, pork and veal, meat loaf mix
1 large egg
1/2-1 cup breadcrumbs
splash milk
1/2-1 cup grated parmigiano-reggiano cheese, plus some to pass at table
1 teaspoon fennel seed
1/2 teaspoon allspice
1/2 cup fresh parsley, finely chopped
1 cup mini penne
1 lemon, zested, for garnish

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.

MINI MEATBALL MINESTRA AND GRILLED PROVOLONE



Mini Meatball Minestra and Grilled Provolone image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 20

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

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.

MINI SAUSAGE MEATBALL MINESTRA



Mini Sausage Meatball Minestra image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 1/4 pounds bulk sweet Italian sausage
1 onion, chopped
3 to 4 garlic cloves, chopped
2 large heads escarole, trimmed, washed, and chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
2 cups short cut pasta, such as mini penne or ditalini
Grated Pecorino Romano
Crusty bread

Steps:

  • 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.

RACHAEL RAY MEATBALLS RECIPE



Rachael Ray Meatballs Recipe image

Rachael Ray's meatballs are a great recipe. The chef, Rachael Ray, is known for her cookery articles and shows. In this post, let's see how you can make this recipe at your home.

Provided by Yamini Rathore

Categories     Main Course

Time 35m

Number Of Ingredients 17

1 ¼ pounds Ground Sirloin
½ cup Bread Crumbs
2 Garlic Cloves (minced)
¼ cup Parmesan Cheese
1 Egg
2 teaspoons Worcestershire Sauce
Salt and Pepper (for taste)
1 small Onion (finely chopped)
28 ounces Tomatoes (crushed)
½ cube Cheese (grated)
4 Garlic Cloves (minced)
A handful Parsley
10 Basil Leaves
1 cup Beef Stock
2 teaspoons Olive Oil
½ teaspoon Red Pepper Flakes (crushed)
Salt and Pepper (for taste)

Steps:

  • In a large mixing bowl, mix beef, Worcestershire sauce, egg, bread crumbs, cheese, garlic, salt and pepper.
  • Roll this mixture into the shape of meatballs. You can decide the size of the meatballs whether you want them small or big.
  • Take a non-stick cookie sheet and grease it with some olive oil.
  • Now, place these balls on this sheet. Bake them for about 10-12 minutes at 425oF in the oven.
  • Now, to make the sauce, heat a skillet on medium heat. Add oil, garlic, finely chopped onion and crushed red pepper flakes to it. Sauté it for about 5-7 minutes until the onions become tender.
  • Add the beef stock and rushed tomatoes to it. Also, add parsley, basil, salt, and pepper to it.
  • Cook it on low heat for 10 minutes until it starts boiling. Now, add the cooked meatballs into the sauce. Cook them for 2-3 minutes and turn the heat off.
  • Garnish with some cheese and enjoy it with any bread or pasta.

Nutrition Facts : Calories 39.1 kcal, Fat 1.8 g, Cholesterol 15 mg, Protein 3.7 g, Sugar 0.2 g, Carbohydrate 8 g, ServingSize 1 serving

MINI MEATBALL MINESTRA (RACHAEL RAY)



Mini Meatball Minestra (Rachael Ray) image

Make and share this Mini Meatball Minestra (Rachael Ray) recipe from Food.com.

Provided by hungrykitten

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

3 tablespoons extra virgin olive oil
1/4 lb pancetta, diced
1 medium-large onion, chopped
3 garlic cloves, grated (or finely chopped)
2 heads escarole, chopped
salt & freshly ground black pepper
freshly grated nutmeg, to taste
1 (15 ounce) can cannellini beans, drained
2 quarts chicken stock
3 cups water
1 lb ground beef, pork and veal, meat loaf mix
1 large egg
1/2 cup breadcrumbs
splash milk
1/2 cup grated parmigiano-reggiano cheese, plus some to pass at table
1 teaspoon fennel seed
1/2 teaspoon allspice
1/2 bunch fresh parsley leaves, finely chopped
1 cup mini penne or 1 cup ditalini
1 lemon, zested, for garnish

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.

Nutrition Facts : Calories 618, Fat 26.1, SaturatedFat 8.1, Cholesterol 101, Sodium 744.6, Carbohydrate 60, Fiber 13.4, Sugar 7.2, Protein 37.8

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