Popular
Latest From the Show
Beans and Greens Soup with Sausage Meatballs
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 bundle broccoli rabe
- Salt
- 1 pound ground pork
- 1 1/2 teaspoons fennel seeds, half a palmful
- 1 teaspoon ground red pepper, such as Buon Italia
- Black pepper
- 5 to 6 cloves garlic, finely chopped, divided
- 2 slices stale white bread, soaked in milk
- 1 egg
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls, plus reserve rind for soup
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1/4 pound pancetta, chopped
- 1 large onion, chopped
- 1 head escarole, chopped
- A few grates of nutmeg
- 1 can cannellini beans, drained
- 1 quart chicken stock
- 2 to 3 cups water
- 1 cup small-cut pasta, such as mini penne, mezze rigatoni or orechiette (ear-shaped pasta)
Yield
Serves: 4
Preparation
Blanch broccoli rabe in salted, boiling water for 5 minutes then cold shock, drain and reserve.
Mix pork with fennel seeds, red pepper, black pepper and 2 cloves chopped garlic. Squeeze excess milk from bread and crumble very fine into the bowl, add egg and grated cheese. Mix to combine.
Heat EVOO in a pot over medium-high heat. Add pancetta and brown 2-3 minutes. Add onions and remaining garlic, and saut 5 minutes. Stir in escarole and season with salt, pepper and nutmeg. Once greens are wilted, add stock, water and cheese rind, and bring to a low boil.
Roll meat into balls and add to soup. Cook 5 minutes, add pasta and cook to al dente. Stir in beans and rabe, and adjust seasoning to taste. Serve in bowls and topped with grated cheese.