Ingredients
For the soup
- 1-2 TBSP Extra Virgin Olive Oil
- 2 unit large carrots peeled and finely chopped
- 2 unit stalks celery with leaves finely chopped
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp kosher salt or to taste
- 2-3 unit fresh escarole, chard or kale torn into 2-3 inch pieces.
- 15 oz cannelloni or white beans drained and rinsed
- 1 cup acini orzo or ditalini pasta
- 1 quart PLUS 14 oz. low sodium chicken stock
- ¼ tsp red pepper flakes
- 4 TBSP Minced herbs- Rosemary Thyme or Italian herbs, divided
- Pecorino cheese for serving
For the Meatballs
- ½ lb ground sweet pork
- ½ lb ground pork
- 1 unit large egg well beaten
- ½ cup panko bread crumbs
- ½ cup grated parmesan cheese
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 unit garlic clove finely minced
- Extra virgin olive oil
Instructions
For the meatballs
- Pre-heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Combine all the meatball ingredients in a large bowl except olive oil. Mix gently using clean hands. Pinch off small amounts and roll in your hands to make 1- 1 1/2 inch meatballs. Line them up on the baking sheet, but do not have them touch or they will steam and not roast.
- Drizzle lightly with olive oil. Roast for 10 minutes or until golden brown.
For the Soup
- In a large pot of Dutch Oven, heat 1-2 TBSP olive oil over medium high heat. Sauté the carrots, celery and onions for 5-7 minutes until softened. Stir in garlic, 1/4 tsp red pepper flakes and 2 TBSP of the fresh herbs and cook 1-2 minutes more. Season vegetables with kosher salt.
- Carefully spoon in the roasted meatballs and any drippings from the rimmed baking sheet. Simmer on low for 10 minutes.
- Stir in chicken stock. Bring to a boil and add pasta, beans and greens- kale, escarole whatever you prefer. Reduce heat and simmer 10 more minutes.
- Ladle soup into serving bowls and garnish with additional red pepper flakes ( if desired) chopped herbs and grated pecorino.
- You may want to add more broth to the soup when serving leftovers. The beans and pasta tend to soak up lots of broth.