escarole and little meatball soup
This is called Minestra.
prep time
1 Hr
cook time
1 Hr
method
---
yield
6 serving(s)
Ingredients
- 1 head - escarole (about 1 lb)..i've also used spinach
- 6 quarts chicken broth, preferably homemade
- 3 large - carrots, chopped
- MEATBALLS:
- 1 pound ground beef
- 2 large - eggs
- 1/2 cup very fine minced onion
- 1 cup plain bread crumbs
- 1 cup parmesan cheese
- 1 teaspoon salt
- - pepper to taste
- ADDED:
- 8 ounces ditalini or tubetti or spaghetti broken into bite-sized pieces
- - parmesan cheese
How To Make escarole and little meatball soup
-
Step 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.
-
Step 2In large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
-
Step 3Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
-
Step 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.
-
Step 5Serve hot with grated Parmesan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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