Turkey Meatball and Rabe(Rapini) Stoup

A fantastic soup that has grown into much more for us.  This recipe is responsible for our love of minced turkey.  We have taken the meatballs from this recipe and add to spaghetti sauce or eat on their own.  The sage and parmesan flavors are great in the soup, with pasta, or on their own.

1 ½ lbs broccoli rabe (cut in bite size)

Extra virgin olive oil

4 cloves garlic

1 carrot, chopped

1 onion, chopped

1 can white beans

1 quart chicken stock

2 cups veggie stock

1/3 lb small pasta

1 lb ground turkey

1 egg

½ cup bread crumbs

¼ cup grated parm cheese

2-3 fresh sage, finely chopped

Bring a couple of inches of water to boil in med skillet. Add salt to boiling water. Add rabe and cook for 7-8 minutes. Drain rabe and reserve.

While rabe cooks, heat medium sized pot over medium heat with 2 tbsp oil. Add 3 cloves of chopped garlic, carrots and onions. Cook for 5-6 minutes. Add white beans and heat through for 1 minute. Season veggies and beans with salt and pepper. Add drained rabe and stocks. Cover the pot and bring to a quick boil. Add pasta and stir. Reduce heat and simmer stoup to a low rolling boil.

Mix turkey, egg, remaining minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll in 1 inch balls.  Bake at 350 degrees for 25 to 30 mins.

Drop into stoup and cook for 5 minutes.