Minestra

Tracy Stephan

By
@Racy

When you are in the mood for an easy to make soup that the whole family will love then you have to try this! This has been a family favorite for many years.
From my family to yours I do hope you enjoy it!


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Comments:

Serves:

6

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
With a wonderful combination of intense flavors, this soup is a delicious one-pot meal. Can't find escarole? Spinach is a great substitution!

Ingredients

SOUP BASE

1 lb
escarole, fresh
6 qt
chicken broth, non-fat
3 large
carrots, chopped
8 oz
ditalini or tubetti or spaghetti broken into bite size pieces
parmigiano-reggiano, grated

FOR THE MEATBALLS

1/2 lb
ground beef
1/2 lb
ground veal
2 large
eggs
1/2 c
finely minced onion
1 c
bread crumbs, seasoned
1 c
parmigiano-reggiano, grated
1 tsp
salt
pepper to taste

Directions Step-By-Step

1
Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips.
2
In a large pot, combine the escarole, broth and carrots. Bring to a simmer and cook until the escarole and carrots are almost tender, about 30 minutes.
3
meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls.
4
When the escarole is cooked, stir in the pasta and return the soup to a simmer. Drop the meatballs into the soup. Cook over low heat, stir gently until the meatballs and pasta are cooked. About 20-30 minutes.
5
Taste for seasoning and top off with Parmigiano-Reggiano cheese. A good hearty bread goes well with this too!

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Collection: Soup's On!
Other Tag: Quick & Easy