Recipe for Meatball Soup with Escarole and Pasta 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
8
Ingredients:
Amount Ingredient
2 can chicken broth
1 can beef broth
1/2 tsp freshly-ground black pepper
----------------- MEATBALLS ----------------
1/3 lb ground beef
1/3 lb ground veal
1/3 lb ground pork
2 slc white bread soaked in water,
and squeezed dry
1 sm onion grated
3 tbl chopped parsley
1 lrg egg
1/4 tsp salt
1/4 tsp freshly-ground black pepper
----------------- SOUP ----------------
1 tbl olive oil
2 cup shredded carrots
1 cup chopped onion
2 oz chunk Parmesan
3 x garlic cloves crushed
2 tbl chopped fresh oregano
(or 1 1/2 tspns dried oregano)
3/4 lb escarole torn small pieces
Instructions:
Instructions: In saucepan, bring broths, tomato sauce and pepper to a boil.

For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning, 6 minutes.

For Soup: In 5- or 6-quart slow coooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 hours, until carrots are very tender.

Add pasta; cover. Cook on HIGH 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving.

Stovetop Method: Brown meatballs. Add to 5- or 6-quart Dutch oven with remaining ingredients except pasta. Simmer, covered, 45 minutes or until escarole is very tender. Add pasta; simmer 10 minutes, until al dente.

This recipe yields 8 servings.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Meatball Soup - (Wanja Tang)   ::   Meatball Stew   ...