Escarole Soup With Pasta and Meatballs |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A very good soup Ingredients:
3/4 lb lean ground beef |
1 1/3 cups grated parmesan cheese, divided |
1/2 cup fresh breadcrumb, made from crustless french bread |
1 large egg |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
7 1/2 cups low sodium chicken broth, divided |
2 tablespoons olive oil |
2 large celery ribs, with tops chopped |
1 medium onion, chopped |
1/2 cup orzo pasta |
1 small escarole, coarsely torn |
Directions:
1. 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.
2. 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.
3. ** I make my pasta seperate and add to the individual soup bowls later. I like my pasta al dente.
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