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Turkey Meatball and Broccoli Rabe Stoup

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“Rachel Ray makes this tasty comfort food with veal meatballs. We use turkey. It's yummy, warm, filling and freezes and reheats superbly as well!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a couple of inches of water to a boil in a medium skillet.
  2. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
  3. Drain rabe and reserve.
  4. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
  5. Add 3 cloves chopped garlic, carrots and onions.
  6. Cook 5 to 6 minutes, add white beans and heat through, a minute.
  7. Season veggies and beans with salt and pepper.
  8. Add drained rabe and the stocks and cover pot to bring to a quick boil.
  9. Add orecchiette and stir.
  10. Reduce heat and simmer soup to a low-roll, uncovered.
  11. Mix veal with egg, bread crumbs, cheese, sage and salt and pepper.
  12. Roll into 1-inch balls and drop into stoup.
  13. Cook 5 minutes.
  14. Adjust seasonings and serve stoup in shallow bowls with crusty bread.

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