MINI MEATBALL SOUP WITH BROKEN SPAGHETTI AND ESCAROLE
Mini Meatball Soup with Broken Spaghetti and Escarole
Provided by The Rachael Ray Staff
Number Of Ingredients 25
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 20
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 (RACHAEL RAY)
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
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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