Pasta e Fagioli with Mini Meatballs
- 1/2 cup homemade coarse breadcrumbs or panko
- 1/4 cup whole milk, to moisten the bread
- 1 pound ground veal or beef, pork and veal mix
- Salt and pepper
- 1 egg
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- A few leaves sage, very thinly sliced or chopped or 1 teaspoon ground sage
- A little freshly grated nutmeg, about 1/8 teaspoon
- A small handful flat-leaf parsley, finely chopped
- 1 large clove garlic, grated
- 2 tablespoons olive oil
- 2 to 3 ribs celery, finely chopped
- 1 white onion, finely chopped
- 2 to 3 cloves garlic, chopped
- 1 large fresh bay leaf
- 2 tablespoons tomato paste
- 1 quart beef or veal stock
- 1 piece Parmigiano-Reggiano rind
- 1 14-ounce can small white or cannellini beans
- 1 1/2 cups ditalini pasta
- 4 cups baby kale
- Grated Parmigiano-Reggiano, for serving
- EVOO – Extra Virgin Olive Oil, for drizzling
In a large bowl, combine all ingredients for the meatballs with your hands and roll bite-sized meatballs; set aside.
Heat a soup pot over medium heat with olive oil, 2 turns of the pan. Add chopped celery, onions, garlic and bay, and partially cover to soften, 5 minutes. Add tomato paste and stir a minute then add stock and 2 cups water. Drop in Parm rind, bring soup to a gentle boil and add meatballs. Simmer a minute then add beans and pasta, and cook to al dente. Soup should be thick rather than brothy. Wilt in the kale then season with salt and pepper.