Turkey Meatball And Broccoli Rabe Stoup - cooking recipe

Ingredients

1 1/2 lbs broccoli rabe, cut into large bite-sized pieces
salt (to taste)
extra virgin olive oil
3 garlic cloves, chopped
1 medium onion, chopped
1 (15 ounce) can cannellini or (15 ounce) can white beans
black pepper (to taste)
1 quart chicken stock
2 cups vegetable stock
1/3 lb orecchiette
1 lb ground turkey
1 egg
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
1 teaspoon dried sage

Preparation

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.