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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) olive oil |
2 whole(s) medium carrots, peeled, diced |
2 stalk(s) celery diced |
1 cup(s) onion diced |
3 clove(s) garlic, finely diced |
6 cup(s) low-sodium chicken broth |
1 1/4 cup(s) barley |
1 pound(s) ground pork |
3/4 cup(s) shredded parmesan cheese, plus more for garnish |
2 tablespoon(s) fresh chopped parsley |
1 1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 can(s) 15.5 oz cannellini beans, drained, rinsed |
8 cup(s) roughly chopped escarole |
Directions:
1. Directions
2. In a large pot, heat oil over medium heat. Add carrots, celery and onion; cook 8 minutes. Stir in garlic and cook 2 minutes. Add broth, 2 cups water and barley. Bring to a boil. Reduce heat to medium-low, cover and cook 25 minutes.
3. Meanwhile, mix together ground pork, 1/4 cup of the Parmesan, the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper. Roll into 30 meatballs, about 1 tbsp each.
4. Drop meatballs into soup. Stir in beans. Return to a simmer and cook 5 minutes. Stir in escarole and remaining 1/2 cup Parmesan, 11/4 tsp salt and 1/4 tsp pepper. Ladle into bowls and garnish with grated Parmesan, if desired.
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