ESCAROLE SOUP WITH PASTA AND MEATBALLS

By Chef_JR4

Ingredients

• Meatballs:
• 3/4 pound lean ground beef
• 1 1/3 cups grated Parmesan cheese, divided later
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• Soup base:
• 71/2 cups low salt chicken broth – divided later
• 2 tbs olive oil
• 2 large celery stalks with tops, chopped
• 1 medium onion, chopped
• 1/2 cup farfallini or orzo
• 1 small head of escarole, coarsely torn

Details

Servings 8

Preparation

Step 1

Meatballs
Blend beef, 1/3 cup of cheese, breadcrumbs, egg, garlic, salt and pepper in a medium bowl. Using moistened hands, shape mixture into ¾ inch meat balls.

Heat 1 ½ cups of the broth and the olive oil in a large pot over medium heat.

Add the meatballs and simmer until firm enough to hold their shape. Use a slotted spoon to transfer the meatballs into a bowl.

Soup base
Boil the broth from cooking the meatballs until reduced to a glaze – about 5 minutes.

Add celery and onion to the pot and stir until the vegetables are soft – about 5 minutes.

Add the remaining 6 cups of broth, pasta, and meatballs along with any juices in the bowl.

Simmer until pasta is tender, about 10 minutes.

Add escarole and simmer until it is wilted, about 5 minutes.

Season to taste with salt and pepper.

Ladle into bowls and serve with remaining grated cheese.