Pasta and Swiss Chard in Broth with Meatballs

Name: Pasta and Swiss Chard in Broth with Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices white bread; 1 cup water; 1/4 pound ground veal; 1/4 pound ground beef chuck; 1/4 pound ground pork; 1/4 cup minced onions; 2 teaspoons minced garlic; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/4 finely chopped green onions; 2 quarts beef stock; 1/2 pound dried pasta sheets, broken into small pieces; 1 pound Swiss chard, cleaned, stemmed and shredded; 4 ounces Parmigiano-Reggiano cheese, grated

Servings: persons

2 slices white bread
1 cup water
1/4 pound ground veal
1/4 pound ground beef chuck
1/4 pound ground pork
1/4 cup minced onions
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 finely chopped green onions
2 quarts beef stock
1/2 pound dried pasta sheets, broken into small pieces
1 pound Swiss chard, cleaned, stemmed and shredded
4 ounces Parmigiano-Reggiano cheese, grated

1
Place the bread in a shallow bowl and pour the water over the bread.
2
Allow to sit for 10 minutes.
3
Remove the bread from the bowl, squeezing out the excess liquid.
4
In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions.
5
Mix well.
6
**To test the seasoning of the mixture, bring a small pot of water to a boil.
7
Form the mixture into a small ball and blanch in the water for 3 to 4 minutes.
8
Remove from the water, cool slightly and taste.
9
Adjust the seasoning accordingly.
10
Form the meat mixture into small balls, about the shape of quarter.
11
Bring the beef stock to a simmer, add the meat balls and cook for 25 to 30 minutes.
12
Add the pasta and Swiss chard, continue to cook until the pasta is tender, about 6 to 8 minutes.
13
To serve, ladle the soup into individual bowls.
14
Garnish with the cheese.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 slices white bread, 1 cup water, 1/4 pound ground veal, 1/4 pound ground beef chuck, and more.

Yes, Pasta and Swiss Chard in Broth with Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!