Veal Meatball and Broccoli Rabe Stoup

Ingredients

• 1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces
• Salt
• Extra-virgin olive oil
• 4 cloves garlic, 1 minced, 3 chopped
• 1 carrot, peeled and chopped
• 1 medium onion, chopped
• 1 can white beans, cannellini
• Black pepper
• 1 quart chicken stock
• 2 cups beef or vegetable stock
• 1/3 pound orecchiette, little ear shaped pasta, or ditalini
• 1 pound ground veal
• 1 egg
• 1/2 cup bread crumbs, a couple of handfuls
• 1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table
• 2 to 3 fresh sage leaves, finely chopped
• Crusty bread, for mopping

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