Ingredients Jump to Instructions ↓

  1. 2 slices white bread

  2. 1 cup water

  3. 1/4 pound ground veal

  4. 1/4 pound ground beef chuck

  5. 1/4 pound ground pork

  6. 1/4 cup minced onions

  7. 2 teaspoons minced garlic

  8. 1 teaspoon salt

  9. 1 teaspoon freshly ground black pepper

  10. 1/4 finely chopped green onions

  11. 2 quarts beef stock

  12. 1/2 pound dried pasta sheets, broken into small pieces

  13. 1 pound Swiss chard, cleaned, stemmed and shredded

  14. 4 ounces Parmigiano-Reggiano, grated

Instructions Jump to Ingredients ↑

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


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