Meatball Soup with Broccoli Rabe

Broccoli, we know. But broccoli rabe? broccoli raab? Both are pronounced ‘rob’ and it’s also called ‘rapini’. Scientifically, broccoli and broccoli rabe belong to the same family of cabbages and by color, they might be twins. But broccoli rabe is all about its slightly bitter leaves not its tiny top-side sprouts, and thus is treated like spinach or chard. It’s found in Italian and Chinese cuisine and lucky for us, is also taking hold here. And it’s worth seeking out. I’ve seen it Kirkwood, Rock Hill and Webster Groves. If you don’t, ask your produce manager about a special order. I’m sure you’ll be greeted graciously. RAPINI PANINI If the name alone won’t make the kids clamor for greens, well, perhaps hot bread and cheese will. Broccoli raab makes a great stuffing for hot sandwiches. Just sauté a couple of chopped handsful per sandwich in olive oil with chopped garlic and, yes! two or three mashed anchovies. Tuck between bread slices with mozzarella or goat cheese, roast