2 slices bread, crust removed
1/2 cup water
1 POUND LEAN GROUND PORK
3/4 cup minced PANCETTA (about 3 ounces)
1/4 cup freshly grated Parmesan aReggiano - plus additionala to at at serving time
2 teaspoons ground black pepper - divided usage
1 teaspoon salt - divided usage
8 cups low sodium/low fat chicken broth
2 cans (15 to 17 ounces each) cannellini beans, drained and well rinsed
6 ounce package baby spinach
2 fresh rosemary sprigs - divided usage |
In medium bowl, place bread, breaking bread into smaller pieces; add water and let sit about 2 minutes. Mash mixture together using a fork or your fingers. Add pork, pancetta, cheese, 1 teaspoon black pepper and 1/2 teaspoon salt; gently mix until well combined. Form pork mixture into pork balls, using about 1 scant tablespoon per pork ball. You should have about 32 to 38 pork balls. Place on large (12 inch) microsafe plate in single layer. Microwave (HIGH-100% power for 5 to 6 minutes. Pork balls should have 'firmed' up and some of the fat should have exuded onto the plate.
Place the pork balls in 6 to 8 quart crock pot/slow cooker; discard fat on plate. Add chicken broth and beans to crock pot along with remaining pepper and salt. Cook on LOW for 4 to 6 hours. Check pork balls for doneness by taking one out and tasting or check with instant thermometer.
Set crock pot to HIGH. Add spinach and 1 rosemary sprig. Cook on HIGH for 15 to 20 minutes until spinach is wilted. Remove and discard rosemary sprig.
Taste - add additional salt and pepper if needed finely chop rosemary (2nd sprig that was reserved) and add a scattering of rosemary and cheese to top each serving.
Makes 6 to 8 servings.
My 'idea' for this soup comes from our love of both the Italian Wedding Soup (meatbals, spinach) and the Tuscan soup with cannellini beans, pancetta and rosemary. We've decided its a tasty 'marriage'! |