LIDIA'S SOUP RECIPES RECIPES

Steps:

• Heat oil in an 8 to 10-quart stock pot over medium, sauté pancetta for approximately 3-4 minutes. Add onions and sauté for 3 minutes, then add garlic and cook for an additional minute. Add tomatoes, raise heat to medium-high and bring to a boil for about 5 minutes. Next, pour in chicken stock and water, carrots, celery, potatoes and bay leaves. Bring to a boil then lower heat and simmer for approximately 25 minutes. Add Swiss chard, cabbage and beans, bring heat back to high. Allow to boil then simmer over medium heat an additional 20 minutes. While soup simmers, cook pasta according to package instructions. Add drained pasta, salt and pepper to a stock pot, mix well and serve. Serves 6.

Steps:

• Put the onion, garlic, celery, carrot, basil, pepperoncino and 2 tsp. salt in a food processor and pulse until fine.
• In a large skillet or soup pan, heat the olive oil until hot and then add the minced vegetables. Cook, stirring, about ten minutes.
• Add the water and bring to a boil, then reduce the heat to a simmer. Cover and simmer 20 minutes.
• Add the zucchini, 1 tsp. salt and cover again, the simmer for 20 more minutes.
• Add kale (or escarole) and spinach (or all escarole or kale or spinach). Uncover and simmer until the liquid has reduced by 1/3, about 30 to 40 minutes, stirring periodically.
• In the meantime, make the meatballs by combining the ground meats, bread crumbs, cheese, parsley, egg and salt in a large bowl. Mix with your hands until well combined the form into 1” (golf ball size) balls. You can make them smaller if you'd like. It just takes more time and I get impatient!
• After the greens have cooked and the liquid has reduced, add the raw meatballs and cook another 20 minutes, until cooked through.
• Serve with more grated cheese.