Escarole Soup With Pasta And Meatballs

Escarole Soup With Pasta And Meatballs
Escarole Soup With Pasta And Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    pound lean ground beef

  • 1 1/3

    cups grated Parmesan cheese divided

  • 1/2

    cup fresh breadcrumbs (made from crustless French bread)

  • 1

    large egg

  • 2

    garlic cloves minced

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 7 1/2

    cups low-salt chicken broth divided

  • 2

    tablespoons olive oil

  • 2

    large celery stalks with tops chopped

  • 1

    medium onion chopped

  • 1/2

    cup farfallini or orzo

  • 1

    small escarole head coarsely torn

Directions

Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl. Using moistened hands, shape meat mixture into 3/4-inch meatballs. Heat 1 1/2 cups broth and oil in large pot over medium-high heat. Add meatballs and simmer until firm enough to hold shape, about 5 minutes. Using slotted spoon, transfer meatballs to bowl. Boil broth until reduced to glaze, about 6 minutes. Add celery and onion to pot. Stir until vegetables are soft, about 5 minutes. Add remaining 6 cups broth, pasta, and meatballs with any juices. Reduce heat. Simmer until pasta is tender, about 10 minutes. Add escarole and simmer until wilted, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Serve with remaining 1 cup cheese. This recipe yields 4 main-course or 6 first-course servings. Test-Kitchen Tip: For fresh breadcrumbs, grind chunks of crustless French bread in the processor to coarse crumbs.

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