Broccoli Rabe Soup with Sausage Meatballs

Broccoli Rabe Soup with Sausage Meatballs.

Broccoli Rabe Soup with Sausage Meatballs


For 6 Person(s)

For the Meatballs:

  • 1 pound hot or sweet Italian Sausage, casings removed
  • 3 cloves garlic, shaved or minced
  • 1/2 cup grated Pecorino Romano cheese
  • 2 fresh parsley, minced

For the Soup:

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, cut into a 1/4 inch dice
  • 3 celery stalks, cut into a 1/4 inch dice
  • 3 cloves garlic, sliced
  • 12 cups water
  • 3 chicken bouillon cubes
  • 1 cup crushed tomatoes
  • 1 bunch broccoli rabe, washed, ends trimmed and cut into bite sized pieces
  • 8 ounces ditalini pasta, or any small cut you desire
  • salt and pepper as desired


  1. To make the meatballs:
    1. In a mixing bowl, combine the Sausage meat, garlic, cheese and parsley. Mix together by hand until well combined.
    2. Roll out small Meatballs about 1/2 inch in diameter. Set aside onto a plate.
  2. To make the soup:
    1. Put a large stockpot over a medium-high flame and heat the oil. Add the onion, celery and garlic and sauté until the onion is translucent and the celery has softened, bout 7-10 minutes.
    2. Add the water, bouillon cubes and crushed tomatoes. Bring the pot to a boil and add the meatballs. Boil for 5 minutes and add in the broccoli rabe.
    3. Return the pot to a boil and cook until the broccoli rabe is tender. About 5-7 minutes. taste for seasoning and season with salt and pepper as desired. Remove from heat.
    4. Bring a large pot of salted water to a boil and cook the ditalini until they are very al dente, about 2-3 minutes less than the package instructions.
    5. *The pasta will continue cooking in the hot soup. You don’t want to over cook it!
    6. Drain the pasta and add it to the soup. Let the pasta cook in the soup for an additional  2 minutes.
    7. Serve immediately with crust bread and an extra Sprinkle of pecorino cheese.



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