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    You are in: Home / Recipes / Escarole Soup With Pasta and Meatballs Recipe
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    Escarole Soup With Pasta and Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Valerie in Florida's Note:

    A very good soup

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl. Using moistened hands, shape meat mixture into 3/4 inch meatballs.
    2. 2
      Heat 1 1/2 cups broth and oil in a large pot over medium-high heat. Add meatballs and simmer until firm enough to hold shape, about 5 minutes. Using slotted spoon, transfer meatballs to bowl. Boil broth until reduced to glaze, about 6 minutes. Add celery and onion to pot. Stir until vegetables are soft, about 5 minutes. Add remaining 6 cups broth, pasta and meatballs with any juices. Reduce heat. Simmer until pasta is tender, about 10 minutes. Add escarole and simmer until wilted, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Serve with remaining 1 cup cheese.
    3. 3
      ** I make my pasta seperate and add to the individual soup bowls later. I like my pasta al dente.

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    Nutritional Facts for Escarole Soup With Pasta and Meatballs

    Serving Size: 1 (541 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 410.1
     
    Calories from Fat 180
    44%
    Total Fat 20.0 g
    30%
    Saturated Fat 7.7 g
    38%
    Cholesterol 91.6 mg
    30%
    Sodium 775.3 mg
    32%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.8 g
    11%
    Protein 31.4 g
    62%

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