ESCAROLE SOUP WITH PASTA AND MEATBALLS

Escarole Soup with Pasta and Meatballs image

Provided by Polly Tafrate

Yield Makes 4 main-course or 6 first-course servings

Number Of Ingredients 13

3/4 pound lean ground beef
1 1/3 cups grated Parmesan cheese, divided
1/2 cup fresh breadcrumbs 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-salt chicken broth, divided
2 tablespoons olive oil
2 large celery stalks with tops, chopped
1 medium onion, chopped
1/2 cup farfallini or orzo
1 small head of escarole, coarsely torn

Steps:

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 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.