Monday, April 26, 2010

meatball and white bean soup

I found this recipe in a Racheal Ray magazine and, intrigued by the unusual ingredients, determined to try it. The meatballs are done by the book, but I swapped a few ingredients in and out.  The result is warm and flavourful -- perfect for a windy spring day.

Meatball and White Bean Soup
1 package ground pork
a handfull of grated parmesan cheese
a handfull of dried currents
3 Tbsp chopped walnuts, toasted
11/2 tsp fennel seeds

1 onion, chopped
4 cloves garlic, chopped
1 head rapini, washed and finely chopped
1 box chicken broth
1 can white beans, rinsed

MEATBALLS -- Mix together all of the meatball ingredients and season with salt and pepper.  Roll big meatballs -- about 11/2 inches in diameter -- and place them on a foil-lined cookie sheet.  Bake at 425 degrees for 10-15 minutes or until they are browned.
SOUP -- In a soup  pot, saute the onion and garlic in a little olive oil.  Add the rapini and saute until witled -- just a few minutes.  Season with salt and pepper and nutmeg.  Add the chicken stock, beans and meatballs.  Simmer for a few minutes to ensure that everything is hot and cooked through (especially the meatballs), then serve.

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