|Categories:||Other Soups, Quick & Easy, Vegetable Soup|
|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|
|FOR THE MEATBALLS|
|1/2 lb||ground beef|
|1/2 lb||ground veal|
|1/2 c||finely minced onion|
|1 c||bread crumbs, seasoned|
|1 c||parmigiano-reggiano, grated|
|pepper to taste|
Pinched by MissPennyMarie, and 343 more.
- Grocery List
DirectionsTrim 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.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.meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls.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.Taste for seasoning and top off with Parmigiano-Reggiano cheese. A good hearty bread goes well with this too!