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 a 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.
- ** I make my pasta seperate and add to the individual soup bowls later. I like my pasta al dente.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.9 Kcal (1557 kJ) | ||
| Calories from fat | 199.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.22g | 34% | |
|---|---|---|---|
| Cholesterol | 90.47mg | 30% | |
| Sodium | 1309.64mg | 55% | |
| Potassium | 694.45mg | 15% | |
| Total Carbs | 13.65g | 5% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 33.24g | 66% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.9mg | 10% | |
| Calcium | 446.2mg | 45% | |
| Amount Per 100 g | |||
| Calories | 64.61 Kcal (271 kJ) | ||
| Calories from fat | 34.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 34% | |
|---|---|---|---|
| Cholesterol | 15.72mg | 30% | |
| Sodium | 227.52mg | 55% | |
| Potassium | 120.65mg | 15% | |
| Total Carbs | 2.37g | 5% | |
| Sugars | 0.4g | 9% | |
| Dietary Fiber | 0.22g | 5% | |
| Protein | 5.77g | 66% | |
| Vitamin C | 0.7mg | 7% | |
| Iron | 0.3mg | 10% | |
| Calcium | 77.5mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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