Zuppa Di Polpeta (Escarole And Beefball Soup)

• BEEFBALLS:
• 1 lb. double-chopped beef chuck (meat should be finely ground)
• 1/2 cup fine bread crumbs
• 1 tbsp. fresh parsley, minced
• 1 tbsp. onion, minced (reserve 1 tablespoon onion from 1 large onion in "soup" recipe)
• 1 tsp. mustard spread
• 1 tsp. catsup
• 1/4 tsp. black pepper, dash of salt
• 1 egg beaten, or 1/4 cup egg substitute
• SOUP:
• remainder of large onion used to prepare"beefballs", chopped
• 2 large garlic cloves, minced
• 1/4 cup olive oil
• 2 carrots, pared, chopped
• 2-3 plum tomatoes, skinned, mashed
• 1 large celery stalk, chopped
• 1 small sweet red pepper and 1/2 long Italian green pepper, deseeded, chopped
• 3-4 small white mushrooms, rinsed, trimmed, chopped
• 1 small fennel bulb, trimmed, chopped
• 1 large all-purpose potato, pared, cubed
• 1 cup escarole, chopped bite-size, packed tightly
• 1/2 tsp. black pepper
• 1 tsp. salt, or to taste
• 1 tsp. dried oregano
• 1 bay leaf
• 1 cup barley
• 1/2 cup ditalini pasta
• 10-12 cups water
• 1 can (1 lb.) red kidney beans, rinsed in cold water, drained

1. 1) Prepare "BEEFBALLS" by combining finely ground beef, crumbs, parsley, minced onion, mustard, catsup, salt, pepper, and egg in a bowl. The mixture should be thickly creamed and smooth. Form 1-inch meatballs with the aid of a teaspoon and your hands. You will probably form 16-18 balls. Set aside.
2. 2) Prepare SOUP. In a large soup pot over medium heat, lightly brown chopped onion, garlic, celery and fennel in hot oil. Stir and scrape bottom of pot frequently. Brown beefballs, on all sides, 6 at a time, for a few minutes. Transfer meatballs as they cook, to a bowl. After all of the meatballs are cooked, return them to soup pot; pour 10-12 cups water into soup pot. Add and stir in carrots, chopped tomato and juice, potatoes, mushrooms, herbs and spices and barley. Cover and raise heat under pot. Bring pot to a boil; then, lower to simmer for 30 minutes. Stir in ditalini pasta, kidney beans and escarole and continue to simmer soup for an additional 8-10 minutes.
3. Remove pot from burner; taste soup and adjust spices as needed. Remove and discard bay leaf before serving. Serves 6-8.

beefballs, doublechopped beef chuck, bread crumbs, fresh parsley, onion, spread, catsup, black pepper, egg, onion, garlic, olive oil, carrots, tomatoes, celery stalk, sweet red pepper, white mushrooms, fennel bulb, potato, tightly, black pepper, salt, oregano, bay leaf, barley, ditalini pasta, water, red kidney beans

Taken from www.epicurious.com/recipes/member/views/zuppa-di-polpeta-escarole-and-beefball-soup-51132731 (may not work)