“Stoup” is thicker than soup and thinner than stew.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces
- Salt
- Extra-virgin olive oil
- 4 cloves garlic, 1 minced, 3 chopped
- 1 carrot, peeled and chopped
- 1 medium onion, chopped
- 1 can white beans, cannellini
- Black pepper
- 1 quart chicken stock
- 2 cups beef or vegetable stock
- 1/3 pound orecchiette, little ear shaped pasta, or ditalini
- 1 pound ground veal
- 1 egg
- 1/2 cup bread crumbs, a couple of handfuls
- 1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table
- 2 to 3 fresh sage leaves, finely chopped
- Crusty bread, for mopping
Instructions
- Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve.
- While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered.
- Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 865 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 14 g |
| Sugar | 9 g |
| Protein | 53 g |
| Cholesterol | 109 mg |
| Sodium | 2041 mg |
| Serving Size | 1 of 4 servings |
| Calories | 865 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 14 g |
| Sugar | 9 g |
| Protein | 53 g |
| Cholesterol | 109 mg |
| Sodium | 2041 mg |
Reviews
haven’t made this soup yet so no rating,
Rachel, it’s time to give up the ‘stoup’ work. Pick one or the other. You’re a grown woman & I bet you can figure this out. ‘Stoup’ is so 2020!
Love love love this recipe, I definitely take some shortcuts and leave out the sage and use half turkey half beef for the meatballs instead of veal (can’t find ground veal anywhere). I’ve made this about 30 times and my family loves it.
Yum, great hearty soup! Used chard instead of rabe and lean ground beef instead of veal because neither Vons nor Whole Foods had them. I even forgot to put the sage in the meatballs and it was still fantastic! Glad I made a double batch for leftovers.
This is good recipe if you love broccoli Rabe as we do, loved this recipe! Makes a great meal.
This is the BEST. I have my whole family making this all the time (only we make hamburger meatballs instead of veal) Love it.. thank you Rachel. Watched you make it on the show a while ago and got hooked.
Very good, but next time I’ll try browning the meatballs before adding them to the soup. They were a little spongy just tossed in raw.
I make this stew/stoup at least 1-2 times during the colder months. My family loves it! Left-overs are great!
We absolutely LOVE this soup – we use a spicy chicken sausage mix we get from Whole Foods in place of the veal and it adds a nice heat to the meatballs. We also use rainbow chard if we can’t find broccoli rabe. What a wonderful recipe for the winter – it’s a household fav for sure!
I made this recipe the first time only changing rabe to spinach and veal to chicken. Loved it. My 13 year old boy said it wasn’t filling enough. What is filing enough for a 13 year old boy! Lol. So next time I added more carrots, potato’s and used ground turkey and chicken stock. Apparently I hit the jackpot he only needed 3 bowls this time. Thanks Rachel!!!!!!
This was a winner for a veal-lover like myself. I couldn’t find broccoli rabe so I used some arugula I had on hand, and the only other adjustment I made was zesting some lemon into the veal mixture before rolling into balls. What a fantastic meal with the crusty sourdough I used. YUM!
Karen
Roanoke, VA
Karen
Roanoke, VA