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Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 ounces pancetta or speck (a couple of 1/8-inch-thick slices)
• 2 medium onion, chopped
• 4 cloves garlic, 3 thinly sliced, 1 peeled
• 1 starchy potato, peeled and diced or 3/4 cup ditalini or pennette
• Freshly ground black pepper
• Fresh bay leaf
• 2 heads escarole, chopped
• Freshly grated nutmeg
• 1 (15 to 18-ounce) can ounces cannellini beans
• 6 cups chicken stock
• 2 cups water

• 3 slices white bread or peasant bread, crust trimmed
• Milk
• 8 ounces ground beef
• 8 ounces ground pork
• 1 teaspoon fennel seed or pollen or ground fennel
• 1 teaspoon paprika or smoked paprika
• 1 teaspoon crushed red pepper flakes, optional
• 1 generous handful grated Parmigiano-Reggiano plus more for topping
• A handful of fresh flat-leaf parsley, finely chopped
• 1 egg yolk
• 1/2 loaf ciabatta bread*, for serving
• *Cook's Note: Wrap the bread in plastic or freeze when you bring home from store.

Description

Cooking Channel Serves Up This Minestra With Beef And Pork Polpette Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel