Meatball and White-Bean Soup

Ingredients

• Meatballs:
• 2 slice(s) soft sandwich bread, crusts removed, torn into small pieces
• 1/2 cup(s) half-and-half or milk
• 1/2 cup(s) grated Parmesan cheese
• 8 ounce(s) ground pork
• 2 tablespoon(s) grated onion
• 2 clove(s) minced garlic
• Salt and black pepper
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) dried oregano
• 1 pinch(s) crushed red pepper flakes or cayenne pepper
• 8 ounce(s) ground beef
• Soup:
• 1 tablespoon(s) olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 stalk(s) celery, chopped
• 2 minced garlic cloves
• 1 quart(s) good-quality, reduced-sodium chicken broth
• 1 quart(s) good-quality, reduced-sodium beef broth
• 2 15-ounce can(s) cannellini beans, rinsed and drained
• 8 ounce(s) fresh chard or kale, stemmed, washed and chopped (about 4 cups)
• Grated Parmesan cheese, for garnish

Preparation

1. 1. To make the meatballs, stir bread and half-and-half together in large bowl until combined. Add cheese, pork, onion, garlic, about 1 teaspoon salt, ½ teaspoon black pepper, the baking powder, oregano and crushed red pepper. Stir well. Add the beef and stir gently, just until well combined.
2. 2. Moisten hands with water, then use a heaping teaspoon of meat mixture to form each meatball. You should get about 32 small meatballs. These can be made a day ahead; cover and refrigerate until ready to cook.
3. 3. For the soup, put the oil in a soup pot. Add onion, carrot, celery and garlic; sauté about 5 minutes until slightly softened. Add the broths and bring to a boil. Add the meatballs and return to a simmer. Add the beans and chard or kale. Simmer until meatballs are cooked through and the chard or kale is tender, about 5 minutes. Taste and add salt or pepper if needed. Serve each bowl garnished with Parmesan cheese.