Mini Meatball Minestra

Name: Mini Meatball Minestra
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons allspice; 118 milliliters breadcrumbs; 340 grams cannellini beans, drained; 2 liters chicken stock; 1 large egg; 2 heads escarole, chopped; 3 Tbsps extra virgin olive oil; 1 teaspoon fennel seed; 118 milliliters fresh parsley, finely chopped; 3 garlic cloves, finely chopped; 454 grams ground beef, pork and veal, meat loaf mix; 1 lemon, zested, for garnish; 1 Tbsp milk; 6 servings freshly grated nutmeg, to taste; 1 medium large onion, chopped; 113 grams pancetta, diced; 118 milliliters grated parmigiano-reggiano cheese, plus some to pass at table; 237 milliliters mini penne; 6 servings salt & freshly ground black pepper; 710 milliliters water

Mini Meatball Minestra might be just the main course you are searching for. This recipe makes 6 servings with 710 calories, 38g of protein, and 38g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have water, ground beef, cannellini beans, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a heavy bottomed soup pot heat olive oil over medium to medium-high heat.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add pancetta and cook until crisp, 2 to 3 minutes.

Ingredients you will need

Pancetta

Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Allspice

Escarole

Parsley

Cheese

Clove

Fennel

Garlic

Nutmeg

Onion

Pepper

Beans

Stock

Water

Meat

Milk

Salt

Egg

Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more.Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

Ingredients you will need

Lemon Zest