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Emeril's Pasta and Swiss Chard in Broth with Meatballs

Source of Recipe

Emeril Lagasse, 2000


List of Ingredients

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


Recipe

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 shape of quarter. Bring the beef stock to a simmer, add the meat balls and cook for 25 to 30 minutes. Add the pasta and Swiss chard, 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.