ESCAROLE SOUP WITH PASTA AND MEATBALLS

Escarole Soup With Pasta and Meatballs image

Provided by Valerie in Florida

Categories Stocks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

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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

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 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 : Calories 410.1, Fat 20.1, SaturatedFat 7.8, Cholesterol 91.7, Sodium 775.4, Carbohydrate 27.3, Fiber 4.2, Sugar 2.9, Protein 31.4