Veal Meatball and Broccoli Rabe Soup

• 1 large bunch broccoli rabe (about 1 1/2 pounds), trimmed and cut into large bite-sized pieces
• Salt
• Extra-virgin olive oil
• 4 cloves garlic, 1 minced, 3 chopped
• 1 carrot, peeled and chopped
• 1 medium onion, chopped
• 1 can white beans, cannellini
• Black pepper
• 1 quart chicken stock
• 2 cups beef or vegetable stock
• 1/3 pound orecchiette, or other small soup pasta
• 1 pound ground veal
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan or Romano
• 2 to 3 fresh sage leaves, finely chopped
• Serve with crusty artisan bread.

1. Cook broccoli rabe in salted, boiling water for 7 to 8 minutes. Drain rabe and reserve.
2. While rabe cooks, heat a soup pot over medium high heat with 2 tablespoons extra-virgin olive oil. Sautee 3 cloves of chopped garlic, carrots and onions until just tender, about 5 to 6 minutes. Add white beans and heat through, about 1 minute. Season veggies and beans with salt and pepper to taste. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add pasta and stir. Reduce heat and simmer soup to a low-roll, uncovered.
3. Gently mix veal with egg, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup with crusty bread.

recipe from: dwgc, 7/16/06