escarole and little meatball soup
(1 rating)
This is called Minestra.
►
(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For escarole and little meatball soup
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1 headescarole (about 1 lb)..i've also used spinach
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6 qtchicken broth, preferably homemade
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3 largecarrots, chopped
- MEATBALLS:
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1 lbground beef
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2 largeeggs
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1/2 cvery fine minced onion
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1 cplain bread crumbs
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1 cparmesan cheese
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1 tspsalt
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pepper to taste
- ADDED:
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8 ozditalini or tubetti or spaghetti broken into bite-sized pieces
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parmesan cheese
How To Make escarole and little meatball soup
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1Trim escarole and discard any bruised leaves. Cut off stem ends, separate leaves, 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. You should have about 4 cups.
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2In large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
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3Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
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4When the escarole is cooked, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.
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5Serve hot with grated Parmesan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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