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[edit] Ingredients
2 |
slc white bread |
1 |
cup water |
¼ |
pound ground veal |
¼ |
pound ground beef chuck |
¼ |
pound ground pork |
¼ |
cup minced onions |
2 |
teaspoons minced garlic |
1 |
teaspoon salt |
1 |
teaspoon freshly-ground black pepper |
¼ |
cup finely-chopped green onions |
2 |
quarts beef stock |
½ |
|
1 |
pound Swiss chard cleaned, stemmed, |
|
and shredded |
4 |
ounces Parmigiano-Reggiano cheese grated |
[edit] Preparation
Step 1 |
Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. |
Step 2 |
In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well. To test the seasoning of the mixture, bring a small pot of water to a boil. Form the mixture into a small ball and blanch in the water for 3 to 4 minutes. Remove from the water, cool slightly and taste. Adjust the seasoning accordingly. |
Step 3 |
Form the meat mixture into small balls, about the shape of quarter. Bring the beef stock to a simmer, add the meat balls and cook for 25 to 30 minutes. Add the pasta and Swiss chard, continue to cook until the pasta is tender, about 6 to 8 minutes. |
Step 4 |
To serve, ladle the soup into individual bowls. Garnish with the cheese. |
Step 5 |
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[edit] About Pasta and Swiss Chard In Broth With Meatballs
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