Mini Meatball Soup with Broken Spaghetti and Escarole

Photo by Cynthia Q.
Adapted from rachaelrayshow.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelrayshow.com

Ingredients

  • 1 1/2

    pounds meatloaf mix

  • Salt and pepper

  • 1

    cup panko breadcrumbs

  • 1/2

    cup milk

  • A handful flat-leaf parsley, finely chopped

  • 1/2

    cup grated Parmigiano-Reggiano cheese

  • 3 to 4

    tablespoons grated onion

  • 4

    cloves garlic, 2 cloves finely chopped or grated, 2 cloves sliced

  • 1

    egg, lightly beaten

  • 2

    tablespoons olive oil, divided

  • 2

    tablespoons butter

  • 1/2

    pound whole wheat spaghetti, broken into thirds

  • 1

    large or 2 medium onions, chopped

  • A few grates of nutmeg

  • 1

    large or 2 medium heads escarole, cleaned and coarsely chopped

  • 2

    quarts chicken stock

  • 1

    Parm cheese rind

Directions

Preheat oven to 400°F. Season the meat with salt and pepper. Moisten panko with milk in a small bowl then add to meat. Add parsley, cheese, grated onion, chopped garlic, egg and a fat drizzle of olive oil, and mix well with your hands to combine. Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes. In soup pot over medium-high heat, add butter and melt. Add pasta and toast until fragrant and toasty; season with salt and pepper. Remove spaghetti and reserve. Add olive oil, a turn of the pan, to the pot with the chopped onions, sliced garlic and season with salt and pepper. Cook to tender, 10 minutes. Add escarole and wilt; season with nutmeg, salt and pepper. Add stock and cheese rind, bring soup to a low boil. Add pasta back to soup and cook to tender. Add mini meatballs and serve.

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