- 8
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
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.