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Meatball Soup With Escarole And Pasta

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Chicken broth

  2. 1 Beef broth

  3. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  4. Meatballs

  5. 1/3 lb 151g / 5 1/3oz Ground beef

  6. 1/3 lb 151g / 5 1/3oz Ground veal

  7. 1/3 lb 151g / 5 1/3oz Ground pork

  8. 2 White bread - soaked in water,

  9. And squeezed dry

  10. 1 Onion - grated (small)

  11. 3 tablespoons 45ml Chopped parsley

  12. 1 tablespoon 15ml Egg (large)

  13. 1/4 teaspoon 1 1/3ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  15. 1 tablespoon 15ml Olive oil

  16. 2 cups 220g / 7.8oz Shredded carrots

  17. 1 cup 62g / 2 1/5oz Chopped onion

  18. 2 oz 56g Chunk Parmesan

  19. 3 Garlic cloves - crushed

  20. 2 tablespoons 30ml Chopped fresh oregano

  21. (or 1 1/2 tspns dried oregano)

  22. 3/4 lb 340g / 11oz Escarole - torn small pieces

  23. 1 cup 237ml Tubetti or ditalinii pasta

Instructions Jump to Ingredients ↑

  1. In saucepan, bring broths, tomato sauce and pepper to a boil.

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

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 8 servings.

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