Minestra (Escarole and Little Meatballs Soup)

READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim and clean the escarole.
  • Stack the leaves and cut them crosswise into 1 inch strips.
  • You should have about 4 cups.
  • In a large pot, combine the escarole, broth and carrots.
  • Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the meatball ingredients.
  • Shape the mixture into tiny balls, less than 1 inch in diameter.
  • When the escarole is cooked, stir in the pasta and return the soup to the simmer.
  • Drop the meatballs into the soup.
  • Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
  • Taste for seasoning.
  • Serve hot with more grated Parmesan.
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