Bobby Spatucci, also known by his professional name of Bobby Hedglin-Taylor, occasionally sends us recipes that he has enjoyed with his family. They always sound wonderful and we are happy to share them with our viewers. This soup comes from his grandmother and we can see why it's a family favorite!
Bobby says I like Raviolitini in this soup because they remind me of the little ravioli's Nona would make fresh and add to her soups. That's what we like about handed-down recipes: They come with built-in memories!
To see what Bobby's up to, check out his web site:
1 pound of ground chicken
3 tablespoons Filippo Berio olive oil, divided
1/4 cup of grated Parmesan cheese
1 cup of seasoned breadcrumbs
4 garlic cloves, minced
1 medium onion, chopped
1 quart of chicken broth
3 cans of cannelloni beans (white beans)
1 Parmesan or Romano Cheese rind. (Because they are salty, use a small rind.)
1 head of escarole, washed and roughly chopped
1 pound of raviolitini or small pasta
1 tablespoon oregano or to taste
1 tablespoon basil or to taste
1 tablespoon thyme or to taste
Pinch of salt and pepper
If you like a spicy soup, add some red pepper flakes for the last 5 minutes of cooking.
TO MAKE THE MEATBALLS
Preheat the oven to 400 F.
In a large bowl, combine the ground chicken, 1 tablespoon of olive oil, the Parmesan cheese, and the breadcrumbs. When well mixed, form into 1-inch meatballs.
In a large skillet over medium-high heat, brown the meatballs evenly. As they brown, remove them with a slotted spoon and put them into a baking pan or dish. Bake them for 12 to 15 minutes. Do not overcook them. Set them aside when they are done.
TO MAKE THE SOUP
Heat the other 2 tablespoons of olive oil in your soup pot over medium heat and sauté the minced garlic just until it is just slightly golden. (Overcooking will make it bitter.) Add the onions and sauté until they turn opaque and start to turn golden. Then add the chicken broth and beans. Bring the mixture to a boil and add the cheese rind, meatballs and escarole. Let the soup simmer while the pasta is prepared.
Fill your pasta pot with lots of salted water and bring to a boil. Add the pasta and then add the herbs and pepper to the simmering soup pot. Taste it to see if additional salt is needed.
Cook the pasta according to the package directions. Drain the pasta well and scoop 1/2 cup into each soup bowl. Ladle the soup over the pasta and serve immediately. Pass grated Parmigiano or Romano cheese for sprinkling over the soup and fill the breadbasket with a nice crusty bread. Then enjoy!
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