Best Mini Sausage Meatball Minestra Recipes

Mini Sausage Meatball Minestra image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 1/4 pounds bulk sweet Italian sausage
1 onion, chopped
3 to 4 garlic cloves, chopped
2 large heads escarole, trimmed, washed, and chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
2 cups short cut pasta, such as mini penne or ditalini
Grated Pecorino Romano
Crusty bread

Steps:

Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.

Mini Sausage Meatball Minestra image

Yield serves 4

Number Of Ingredients 12

1 1/4 pounds bulk sweet Italian sausage
3 tablespoons EVOO (extra-virgin olive oil)
1 onion, chopped
3 to 4 garlic cloves, chopped
2 large heads of escarole, trimmed, washed, and chopped
Salt and pepper
Freshly grated nutmeg
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
2 cups short cut pasta such as mini penne or ditalini
Grated Pecorino Romano cheese
Crusty bread

Steps:

Heat 1 tablespoon of the EVOO in a large skillet. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove. Heat the remaining 2 tablespoons EVOO in a large pot over medium heat. Sauté the onions and garlic for 5 minutes, then wilt in the escarole and season with salt, pepper, and nutmeg. Add the beans and heat through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Add the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and serve with cheese sprinkled heavily on top. Pass the crusty bread for mopping.