Gourmet Pasta and Meatball Soup
Ingredients
At a glance
Cuisine
Italian
Main Ingredient
Beef
Garlic
Olive
Difficulty
Moderate
Course/Dish
Soup
Serves
6
- 10 ounces ground beef
- 1 egg yolk
- 2 tablespoons dried bread crumbs
- 1 small onion, diced
- 1 tablespoon freshly grated Parmigiano- Reggiano
- 4 tablespoons extra-virgin olive oil, divided
- salt and freshly ground pepper
- ¼ cup Garlic Lady’s Green Olives of your choice, halved
- 8 ounces Swiss chard, leaves only, thoroughly washed and dried, roughly chopped
- 2 baking potatoes, peeled and cut into cubes
- 8 cups chicken or vegetable stock
- 6 ounces tube pasta
Methods/steps
- In a bowl, combine the beef, egg yolk, bread crumbs and Parmigiano.
- Season with salt and pepper, and from into small meatballs.
- In a skillet over medium heat, warm 2 tablespoons of olive oil, and add the meatballs.
- Cook for 1 minute on each side.
- In a pot over medium heat, warm the remaining 2 tablespoons of olive oil.
- Add the onion and sauté until soft.
- Add the Swiss chard, potatoes, meatballs and stock, and simmer until the potatoes are tender and the meatballs are tender and the meatballs are cooked.
- Bring a large pot of water to a boil. Add salt and the pasta, and cook until done.
- Drain the pasta, add it to the soup, and simmer for 2 minutes.
- Ladle into soup bowls, and serve.
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