1/4 c (a handful) grated Parmigiano Reggiano Cheese, plus extra for serving
1 tsp Fennel Seeds
1 c Ditalini Pasta
Instructions
Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 TB. Add the pancetta to the pan and cook for about 3-4 minutes.
Add the onion, carrot, celery, bay leaf and garlic to the pan with salt and pepper, and cook until veggies are tender, 5-6 minutes. Add the tomato paste and cook until aromatic and brick red in color, about 30 SECONDS. Add the chicken stock, water and beans and bring the liquids to a bubble.
While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large bowl. Mix everything well with your hands to combine.
When liquids are at a bubble, reduce the heat to medium and form the meat into 1 inch balls using a melon baller, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add pasta and cook to al dente according to package directions. Serve with crusty Ciabatta or Tuscan Bread and Grated Parmesan Cheese.
Originally Submitted
7/7/2009
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