Escarole Soup With Pasta And Meatballs

  1. Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl. Using moistened hands, shape meat mixture into 3/4-inch meatballs. Heat 1 1/2 cups broth and oil in large pot over medium-high heat. Add meatballs and simmer until firm enough to hold shape, about 5 minutes. Using slotted spoon, transfer meatballs to bowl. Boil broth until reduced to glaze, about 6 minutes. Add celery and onion to pot. Stir until vegetables are soft, about 5 minutes. Add remaining 6 cups broth, pasta, and meatballs with any juices. Reduce heat. Simmer until pasta is tender, about 10 minutes. Add escarole and simmer until wilted, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Serve with remaining 1 cup cheese.

lean ground beef, parmesan cheese, fresh breadcrumbs made, egg, garlic, salt, ground black pepper, lowsalt, olive oil, celery, onion, farfallini, head of escarole

Taken from www.epicurious.com/recipes/food/views/escarole-soup-with-pasta-and-meatballs-231070 (may not work)

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