| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 slices white bread
- 1 cup water
- 1/4 pound ground veal
- 1/4 pound ground beef chuck
- 1/4 pound ground pork
- 1/4 cup minced onions
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 finely chopped green onions
- 2 quarts beef stock
- 1/2 pound dried pasta sheets, broken into small pieces
- 1 pound Swiss chard, cleaned, stemmed and shredded
- 4 ounces Parmigiano-Reggiano, grated
Instructions
- 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. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well.
- Form the meat mixture into small balls, about the size of a quarter. Bring the beef stock to a simmer, add the meatballs and cook for 25 to 30 minutes. Add the pasta and Swiss chard, and continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 413 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 48 mg |
| Sodium | 1318 mg |
Reviews
This is a great ( bone warming and soothing soup) the only change I make is to skip the veal ( way too expensive out here. Thank you Chef for a recipe that really is a comforting meal.