Veal Meatball and Broccoli Rabe Stoup

• 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.

broccoli rabe, salt, extravirgin olive oil, garlic, carrot, onion, white beans, black pepper, chicken, beef, orecchiette, ground veal, egg, bread crumbs, romano, sage, crusty bread

Taken from www.foodnetwork.com/recipes/rachael-ray/veal-meatball-and-broccoli-rabe-stoup-recipe.html (may not work)