Italian Wedding meatball soup
2 head escarole, trimmed, stemmed, washed well and cut into 1 inch crosswise strips
4 large carrots, diced
3 medium tomatoes, diced
1 14 oz can cannellini beans rinsed and drained
8 cups low salt chicken stock (like Kitchen Basics)
8 C low salt chicken broth
8 oz ditalini
For the meatballs, combined the following. Mix well and form into small balls, less the 1" diameter
1 lb. ground veal or chicken
1 C. plain breadcrumbs
1 C. finely grated Parmesan cheese
1/2 C. finely minced onions
2 large eggs, beaten
1 tsp salt
pepper to taste
Combine escarole, carrots, and liquids in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
Stir in the pasta and return to a simmer. Drop meatballs into soup, one at a time. Cook over low heat, stirring gently, for 10 minutes. Add beans and tomatoes, stirring gently to combine. Continue to simmer another 10 minutes. Adjust seasoning to taste.
4 large carrots, diced
3 medium tomatoes, diced
1 14 oz can cannellini beans rinsed and drained
8 cups low salt chicken stock (like Kitchen Basics)
8 C low salt chicken broth
8 oz ditalini
For the meatballs, combined the following. Mix well and form into small balls, less the 1" diameter
1 lb. ground veal or chicken
1 C. plain breadcrumbs
1 C. finely grated Parmesan cheese
1/2 C. finely minced onions
2 large eggs, beaten
1 tsp salt
pepper to taste
Combine escarole, carrots, and liquids in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
Stir in the pasta and return to a simmer. Drop meatballs into soup, one at a time. Cook over low heat, stirring gently, for 10 minutes. Add beans and tomatoes, stirring gently to combine. Continue to simmer another 10 minutes. Adjust seasoning to taste.
Comments
Post a Comment