MEATBALL AND SWISS CHARD SOUP

Meatball and Swiss Chard Soup
Recipe by Kerry Bruno

1 big bunch Swiss Chard , trimmed and cut into pieces
Extra -Virgin olive oil
4 Cloves garlic, 1 minced and 3 chopped
1 small onion chopped
1 Carrot, peeled and chopped
1 container of sliced mushrooms
1 Can white beans, cannellini
Black pepper
1 quart Chicken stock
2 cups beef stock
1/3 Ditalini
1 pound beef, pork,veal combo


Meatball ingredients


1 egg
1/2 cup bread crumbs
1/4 cup grated Romano cheese and some for the table


Directions

Bring a couple of inches of water to a boil. Add salt to boiling water and Swiss chard and cook for 7-8 minutes. Drain and reserve.

While the Swiss chard is cooking heat a soup pot on medium heat with 2 tablespoons extra virgin olive oil. Add 3 cloves chopped garlic, carrots, onions and mushrooms. Cook for 6 minutes. then add the white beans and cook for 1 minute.  Season with pepper to taste. Add the drained Swiss chard and the stocks. Cover the pot and bring to a boil. Add the ditalini and stir cook for 10 minutes at a slow simmer.

Mix the beef, pork ,veal combo with egg , remaining garlic clove, breadcrumbs, cheese in a bowl. Make mini meatballs and fry them in a fry pan until browned on all sides but not cooked through. (so they stay tender in the soup.) Add them to the soup and cook for another 5 minutes.  Adjust seasonings and serve soup.