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. 


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