Ingredients

The following ingredients have 4 Servings
  • 1/2 cup homemade coarse breadcrumbs or panko
  • 1/4 cup whole milk
  • to moisten the bread
  • 1 pound ground veal or beef
  • pork and veal mix
  • Salt and pepper
  • 1 egg
  • 1/2 cup grated Parmigiano-Reggiano
  • a couple of handfuls
  • A few leaves sage
  • very thinly sliced or chopped or 1 teaspoon ground sage
  • A little freshly grated nutmeg
  • about 1/8 teaspoon
  • A small handful flat-leaf parsley
  • finely chopped
  • 1 large clove garlic
  • grated
  • 2 tablespoons olive oil
  • 2 to 3 ribs celery
  • finely chopped
  • 1 white onion
  • finely chopped
  • 2 to 3 cloves garlic
  • chopped
  • 1 large fresh bay leaf
  • 2 tablespoons tomato paste
  • 1 quart beef or veal stock
  • 1 piece Parmigiano-Reggiano rind
  • 1 14-ounce can small white or cannellini beans
  • 1 1/2 cups ditalini pasta
  • 4 cups baby kale
  • Grated Parmigiano-Reggiano
  • for serving
  • EVOO – Extra Virgin Olive Oil
  • for drizzling

Instruction

  • In a large bowl, combine all ingredients for the meatballs with your hands and roll bite-sized meatballs; set aside
  • Heat a soup pot over medium heat with olive oil, 2 turns of the pan
  • Add chopped celery, onions, garlic and bay, and partially cover to soften, 5 minutes
  • Add tomato paste and stir a minute then add stock and 2 cups water
  • Drop in Parm rind, bring soup to a gentle boil and add meatballs
  • Simmer a minute then add beans and pasta, and cook to al dente
  • Soup should be thick rather than brothy
  • Wilt in the kale then season with salt and pepper
  • Serve in shallow bowls topped with cheese and a drizzle of EVOO