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.