Recipe by hungrykitten
Adapted from McCall's March 1999. I've only made this on the stovetop and it came out great! It is very good on a cold winter night. I really like the fact that the onion is grated for the meatballs because I'm not a big fan of chunky onion pieces. I think instead of using the chunk of Parmesan I just sprinkled some grated cheese on top of the soup when serving but I'm sure it adds a lot of flavor when you slow-cook it. Cooking time varies depending on which method you use.
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth
- 1 (12 1/2 ounce) can reduced-sodium beef broth
- 1 cup tomato sauce
- 1⁄2 teaspoon black pepper
- 1 lb meatloaf mix (ground beef, veal, pork)
- 2 slices white bread, soaked in water, squeezed dry
- 1 small onion, grated
- 1 tablespoon parsley flakes
- 1 large egg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon olive oil
- 2 cups shredded carrots
- 1 cup chopped onion
- 1 (2 ounce) chunk parmesan cheese
- 3 garlic cloves, crushed
- 1 1⁄2 teaspoons dried oregano
- 3⁄4 lb escarole, torn into small pieces, washed
- 1 cup uncooked tubetti or 1 cup ditalini
Directions See How It's Made
- In a saucepan, bring broths, tomato sauce and pepper to a boil.
- Meatballs: In a bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in a nonstick skillet. Add meatballs; brown, turning, 6 minutes.
- In a 5 or 6 quart slowcooker, 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 high 3 1/2 to 4 hours, until carrots are very tender.
- 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.
- Stovetop Method: Brown meatballs as above. Add to 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.