Meatballs and Minestra

By nurseliz

Rachael Ray

Ingredients

• 1 1/2 * 1 1/2 pounds ground pork
• * Salt and pepper
• 2 * 2 handfuls grated parmigiano-reggiano cheese, plus more to pass around the table
• * A handful of dried currants
• 3 * 3 tablespoons chopped pine nuts or walnuts, toasted
• 1 1/2 * 1 1/2 teaspoons fennel seeds
• 2 * 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• 2 * 2 tablespoons thinly sliced pancetta or prosciutto ends, finely chopped
• 1 * 1 small onion, finely chopped
• 4 * 4 small garlic cloves, chopped
• 1 * 1 large head escarole, chopped
• * Freshly grated nutmeg
• One * One 32-ounce container (4 cups) chicken stock
• One * One 15-ounce can white beans, rinsed

Details

Servings 4

Preparation

Step 1

1.

Preheat the oven to 425°. In a large bowl, season the pork with salt and pepper and mix in the cheese, currants, pine nuts and fennel seeds. Roll the mixture into 20 walnut-size balls, arrange on a foil-lined baking sheet and drizzle with EVOO. Roast in the oven until browned, 10 to 12 minutes.
2.

Meanwhile, in a dutch oven or deep skillet, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the pancetta and cook for 2 minutes; stir in the onion and garlic for 5 minutes. Stir in the escarole until wilted; season with salt, pepper and nutmeg. Add the chicken stock and white beans, cover and bring to a simmer. Uncover and simmer for 5 minutes. Ladle the soup into bowls and top with the meatballs.