Veal Meatball and Broccoli Rabe Stoup Recipe

Name: Veal Meatball and Broccoli Rabe Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces; Salt; Extra-virgin olive oil; 4 cloves garlic, 1 minced, 3 chopped; 1 carrot, peeled and chopped; 1 medium onion, chopped; 1 can white beans, cannellini; Black pepper; 1 quart chicken stock; 2 cups beef or vegetable stock; 1/3 pound orecchiette, little ear shaped pasta, or ditalini; 1 pound ground veal; 1 egg; 1/2 cup bread crumbs, a couple of handfuls; 1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table; 2 to 3 fresh sage leaves, finely chopped; Crusty bread, for mopping

Servings: persons

1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces
Salt
Extra-virgin olive oil
4 cloves garlic, 1 minced, 3 chopped
1 carrot, peeled and chopped
1 medium onion, chopped
1 can white beans, cannellini
Black pepper
1 quart chicken stock
2 cups beef or vegetable stock
1/3 pound orecchiette, little ear shaped pasta, or ditalini
1 pound ground veal
1 egg
1/2 cup bread crumbs, a couple of handfuls
1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table
2 to 3 fresh sage leaves, finely chopped
Crusty bread, for mopping

1
Bring a couple of inches of water to a boil in a medium skillet.
2
Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
3
Drain rabe and reserve.
4
While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
5
Add 3 cloves chopped garlic, carrots and onions.
6
Cook 5 to 6 minutes, add white beans and heat through, a minute.
7
Season veggies and beans with salt and pepper.
8
Add drained rabe and the stocks and cover pot to bring to a quick boil.
9
Add orecchiette and stir.
10
Reduce heat and simmer soup to a low-roll, uncovered.
11
Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper.
12
Roll into 1-inch balls and drop into stoup.
13
Cook 5 minutes.
14
Adjust seasonings and serve stoup in shallow bowls with crusty bread.

397

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 17 ingredients. The key ingredients include: 1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces, Salt, Extra-virgin olive oil, 4 cloves garlic, 1 minced, 3 chopped, and more.

Yes, Veal Meatball and Broccoli Rabe Stoup falls under the Meat & Poultry 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!

Veal Meatball and Broccoli Rabe Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions