1 cup diced onion
1 cup diced carrot
4 garlic cloves, crushed
7 cups reduced-sodium chicken broth
1 can (15 oz.) cannellini beans, rinsed and drained
¾ cup uncooked ditalini pasta
½ lb. Swiss chard (preferably rainbow chard), washed, stems chopped, and leaves torn into bite-size pieces
2 Tbsp. Chopped fresh oregano leaves
Salt and pepper
2 large eggs, beaten
Freshly grated Parmesan cheese (optional)
Step 1: Meatballs: In large bowl, mix all ingredients, except oil, until well blended. Shape into 24 walnut-size meatballs. In large nonstick skillet on medium-high, heat oil; add meatballs and cook 6 to 8 minutes, or until well browned, turning. Remove meatballs to plate. Reserve 2 tablespoons drippings.
Step 2: Soup: In 5-or 6-quart Dutch oven on medium, heat reserved drippings from meatballs; add onion, carrot, and garlic. Cook 2 minutes, stirring: reduce heat to low, cover Dutch oven, and cook 10 minutes.
Step 3: Add broth: bring soup to boiling.
Stir in meatballs, beans, pasta, chard, oregano, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper; reduce heat to low, cover Dutch oven, and simmer 10 minutes, stirring, or until pasta is tender.
Step 4: In small bowl, whisk eggs with some of hot broth; remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Ladle soup into bowls and garnish each serving with Parmesan, if you like.
Step 1: Meatballs: In large bowl, mix all ingredients, except oil, until well blended. Shape into 24 walnut-size meatballs. In large nonstick skillet on medium-high, heat oil; add meatballs and cook 6 to 8 minutes, or until well browned, turning. Remove meatballs to plate. Reserve 2 tablespoons drippings.
Step 2: Soup: In 5-or 6-quart Dutch oven on medium, heat reserved drippings from meatballs; add onion, carrot, and garlic. Cook 2 minutes, stirring: reduce heat to low, cover Dutch oven, and cook 10 minutes.
Step 3: Add broth: bring soup to boiling.
Stir in meatballs, beans, pasta, chard, oregano, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper; reduce heat to low, cover Dutch oven, and simmer 10 minutes, stirring, or until pasta is tender.
Step 4: In small bowl, whisk eggs with some of hot broth; remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Ladle soup into bowls and garnish each serving with Parmesan, if you like.
No comments:
Post a Comment