Ingredients Jump to Instructions ↓

  1. 1/2 pound minced veal

  2. 1/2 pound minced pork

  3. 1/4 teaspoon freshly ground nutmeg

  4. 1/4 cup parmigiano reggiano pinch of garlic powder pinch of onion powder

  5. 2 tablespoons of parsley

  6. 1 egg , beaten

  7. 1/2 cup breadcrumb s (maybe more if mixture is too wet) salt and pepper Other Ingredients:

  8. 8 to 10 cups of chicken stock

  9. 1/2 onion , chopped

  10. 3 cloves garlic , minced

  11. 1 head of escarole , bottom chopped off and greens cleaned (chop in half if you don't like long greens)

  12. 2 egg s, beaten

  13. 3/4 cup parmigiano reggiano

  14. 1/2 box ditalini pasta (some people use pastina)

Instructions Jump to Ingredients ↑

  1. To make meatballs: Add all the top ingredients together and mix with hands. Pinch a bit of the mixture and roll into a small ball. Each meatball should not be more than an inch wide. Heat up a bit of olive oil in a heavy-bottomed pan and fry the baby meatballs on each side - about 3-4 minutes. Remove from pan and drain on some paper towels. Meanwhile, in another pot, add a bit of oil and saute the onion and garlic for a few minutes until a bit softer. Add the chicken stock and keep at a simmer. Add the escarole. Add the pasta, stir it around and allow to cook in the stock - keep aware of the time so you don’t cause the pasta to go mushy. About two minutes before the pasta is done, add the meatballs back to the pot. Beat together the two eggs along with the parmigiano reggiano. When pasta is done, kill the heat and slowly add the egg/parmigiano mixture to the soup while stirring. Serve in big bowls with some crusy bread and a glass of chianti. Be aware that the pasta keeps soaking up the liquid after cooking, so this is a soup that needs to be eaten immediately. Alternatively, you could cook the pasta separately and add in as much of it as you want to, reserving some for leftovers so they aren’t soggy.


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