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Pasta And Swiss Chard In Broth With Meatballs

This is a great alternative to spaghetti and meatballs. A comforting dish for a cool fall night.

  • Yield: 4 to 6 servings


  • 2 slices white bread
  • 1 cup water
  • 1/4 pound ground veal
  • 1/4 pound ground beef chuck
  • 1/4 pound ground pork
  • 1/4 cup minced onions
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 finely chopped green onions
  • 2 quarts beef stock
  • 1/2 pound dried pasta sheets, broken into small pieces
  • 1 pound Swiss chard, cleaned, stemmed and shredded
  • 4 ounces Parmigiano-Reggiano cheese, grated


  • Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well.
  • **To test the seasoning of the mixture, bring a small pot of water to a boil. Form the mixture into a small ball and blanch in the water for 3 to 4 minutes. Remove from the water, cool slightly and taste. Adjust the seasoning accordingly.
  • Form the meat mixture into small balls, about the size of a quarter. Bring the beef stock to a simmer, add the meatballs and cook for 25 to 30 minutes. Add the pasta and Swiss chard, and continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese.