Best 3 Veal Meatball And Broccoli Rabe Stoup Recipes
Veal meatball and broccoli rabe stoup is a hearty and comforting soup that is perfect for a cold winter day. The meatballs are made with ground veal, bread crumbs, Parmesan cheese, and herbs, and they are simmered in a flavorful broth with broccoli rabe, carrots, celery, and onions. The soup is finished with a sprinkling of grated Parmesan cheese and a drizzle of olive oil.
Check out the recipes below so you can choose the best recipe for yourself!
SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
- While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
- Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
TURKEY MEATBALL AND BROCCOLI RABE STOUP
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!
Provided by Budding Chef
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a couple of inches of water to a boil in a medium skillet.
- Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
- Drain rabe and reserve.
- While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
- Add 3 cloves chopped garlic, carrots and onions.
- Cook 5 to 6 minutes, add white beans and heat through, a minute.
- Season veggies and beans with salt and pepper.
- Add drained rabe and the stocks and cover pot to bring to a quick boil.
- Add orecchiette and stir.
- Reduce heat and simmer soup to a low-roll, uncovered.
- 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 in shallow bowls with crusty bread.
Nutrition Facts : Calories 666.9, Fat 17, SaturatedFat 5, Cholesterol 137.5, Sodium 686.3, Carbohydrate 77.7, Fiber 12.1, Sugar 7.9, Protein 52.7
SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE
Make and share this Sauteed Veal With Lemon on a Bed of Broccoli Rabe recipe from Food.com.
Provided by kitchenslave03
Categories Meat
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over moderate heat, combine 1 T oil, butter and flour. Cook 2-3 minute Whisk in broth. Add sliced veal and cook 3-4 min, then transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, juice, and parsley to sauce and remove pan from heat.
- Heat water for broccoli rabe. Blanch til just cooked, but crispy. Drain. Place a second skillet over med-high. Add 1 T oil, garlic and broccoli rabe and cook til tender. Season with salt, pepper and nutmeg.
- To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce over top.
Nutrition Facts : Calories 448.7, Fat 31.3, SaturatedFat 10.3, Cholesterol 106.7, Sodium 275.6, Carbohydrate 15.3, Fiber 4.5, Sugar 2.2, Protein 28.7
Tips:
- Mise en Place: Gather and measure all ingredients before starting to cook. This will help ensure that you have everything you need and that the cooking process goes smoothly.
- Use Fresh Ingredients: Fresh ingredients will give your dishes the best flavor. If possible, try to use organic or locally-sourced ingredients.
- Don't Overcook: Overcooking can toughen meat and vegetables and make them less flavorful. Cook meats to an internal temperature of 145°F for poultry, 160°F for ground beef, and 165°F for other meats. Cook vegetables until they are tender but still have a bit of a crunch.
- Season to Taste: Taste your dishes as you cook and adjust the seasonings as needed. Adding a little salt, pepper, or other spices can make a big difference in the flavor of your dish.
- Garnish: A simple garnish can make your dishes look more appealing and taste even better. Try adding a sprinkle of fresh herbs, a drizzle of olive oil, or a squeeze of lemon juice.
Conclusion:
The recipes in this article are all delicious and easy to make. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can make delicious and healthy meals at home that your whole family will enjoy. So get cooking and enjoy!
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