Veal Dumplings in Broth with Spring Greens
Veal Dumplings in Broth with Spring Greens
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  • 2 quarts chicken stock
  • 3/4 pound ground veal
  • salt and pepper
  • 1/4 cup ricotta
  • A few grates nutmeg
  • 1/2 cup breadcrumbs
  • 1 large clove garlic, grated or pasted
  • 1 egg, beaten
  • 1/4 cup grated Parmigiano Reggiano
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 package of cheese or meat tortellini
  • 1 pound fresh spinach, mushroom or cheese tortellini
  • 4 – 5 cups tender mixed spring greens or 1 head escarole, chopped

Bring the stock to a boil. Lower the heat to keep it at a low simmer.

Meanwhile, in a large bowl, season the veal with salt and pepper. Add the ricotta and nutmeg. Mix in the breadcrumbs, garlic, egg, Parmigiano-Reggiano and EVOO.

Using a small scoop, roll the veal mixture into 24 to 30 walnut-size balls.

Add the dumplings to the broth and simmer for 8-10 minutes. Add the tortellini and cook for 3 minutes more. Stir in the greens to wilt and turn off the heat; let stand for 2 minutes. Serve in shallow bowls.

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