PASTA AND SWISS CHARD IN BROTH WITH MEATBALLS

Pasta and Swiss Chard in Broth with Meatballs image

Provided by Emeril Lagasse

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

2 slices white bread
1 cup water
1/4 pound ground veal
1/4 pound ground beef chuck
1/4 pound ground pork
1/4 cup minced onions
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 finely chopped green onions
2 quarts beef stock
1/2 pound dried pasta sheets, broken into small pieces
1 pound Swiss chard, cleaned, stemmed and shredded
4 ounces Parmigiano-Reggiano, grated

Steps:

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.
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.