Pasta And Swiss Chard In Broth With Meatballs

Recipe Ingredients

2		White bread
1 cup	237ml	Water
1/4 lb	113g / 4oz	Ground veal
1/4 lb	113g / 4oz	Ground beef chuck
1/4 lb	113g / 4oz	Ground pork
1/4 cup	15g / 0.5oz	Minced onions
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/4 cup	15g / 0.5oz	Finely-chopped green onions
2		Beef stock
1/2 lb	227g / 8oz	Dried pasta sheets - broken small pieces
1 lb	454g / 16oz	Swiss chard - cleaned, stemmed,
		And shredded
4 oz	113g	Parmigiano-Reggiano cheese - grated

Recipe 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. To test the seasoning of the mixture, bring a small pot of water to a boil. Form the mixture into a small ball and blanch in the water for 3 to 4 minutes. Remove from the water, cool slightly and taste. Adjust the seasoning accordingly.

Form the meat mixture into small balls, about the shape of quarter. Bring the beef stock to a simmer, add the meat balls and cook for 25 to 30 minutes. Add the pasta and Swiss chard, 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.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D05) - from the TV FOOD - NETWORK

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