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Receta Pasta And Silverbeet In Broth With Meatballs
by Global Cookbook

Pasta And Silverbeet In Broth With Meatballs
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Ingredientes

  • 2 slc white bread
  • 1 c. water
  • 1/4 lb grnd veal
  • 1/4 lb grnd beef chuck
  • 1/4 lb grnd pork
  • 1/4 c. chopped onions
  • 2 tsp chopped garlic
  • 1 tsp salt
  • 1 tsp freshly-grnd black pepper
  • 1/4 c. finely-minced green onions
  • 2 quart beef stock
  • 1/2 lb dry pasta sheets broken small pcs
  • 1 lb Silverbeet cleaned, stemmed,
  •     and shredded
  • 4 ounce Parmigiano-Reggiano cheese grated

Direcciones

  1. Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 min. Remove the bread from the bowl, squeezing out the excess liquid.
  2. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well. To test the seasoning of the mix, bring a small pot of water to a boil. Form the mix into a small ball and blanch in the water for 3 to 4 min. Remove from the water, cold slightly and taste. Adjust the seasoning accordingly.
  3. Form the meat mix into small balls, about the shape of quarter. Bring the beef stock to a simmer, add in the meat balls and cook for 25 to 30 min. Add in the pasta and Silverbeet, continue to cook till the pasta is tender, about 6 to 8 min.
  4. To serve, ladle the soup into individual bowls. Garnish with the cheese.
  5. This recipe yields 4 to 6 servings.