Minestra (escarole And Little Meatballs Soup)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 head escarole (about 1 pound)
• 6 quarts chicken broth
• 3 large carrots, chopped
• 8 ounces ditalini or 8 ounces tubetti or 8 ounces spaghetti, broken into bite size pieces
• 1 lb ground beef
• 2 large eggs
• 1/2 cup very finely minced onion
• 1 cup plain breadcrumbs
• 1 cup grated parmesan cheese
• 1 teaspoon salt
• fresh pepper

Recipe

• 1 trim and clean the escarole.
• 2 stack the leaves and cut them crosswise into 1 inch strips.
• 3 you should have about 4 cups.
• 4 in a large pot, combine the escarole, broth and carrots.
• 5 bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
• 6 meanwhile, mix together the meatball ingredients.
• 7 shape the mixture into tiny balls, less than 1 inch in diameter.
• 8 when the escarole is cooked, stir in the pasta and return the soup to the simmer.
• 9 drop the meatballs into the soup.
• 10 cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
• 11 taste for seasoning.
• 12 serve hot with more grated parmesan.