Zuppa di Bietole e Polpettine

• 600 g Swiss chard, white part only
• 4 tbsp olive oil
• 1 small

Clean the Swiss chard and cut it into 2cm segments. Put the olive oil into a deep pan and gently fry the onion for a few minutes, then add the garlic and fry for a couple more minutes. Pour in the stock, bring to the boil, then add the Swiss chard and cook for 15 minutes.

In a bowl, beat the eggs, then mix in the sausage meat, half the Parmesan, the breadcrumbs, parsley and salt, pepper