Meatball Escarole Soup
Meatballs and Parmesan are Italian cuisine favorites, but Italians also have a penchant for adding shredded greens, such as escarole, to soups.
Ingredients
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1/2 pound ground beef
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10 tablespoons grated Parmesan cheese
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6 tablespoons dry unseasoned bread crumbs
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1/4 cup finely chopped parsley
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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2 eggs, lightly beaten
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1/4 cup vegetable oil
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2 large onions, finely chopped
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2 carrots, peeled, cut into coins
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2 cloves garlic, finely chopped
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8 cups packed shredded escarole, rinsed, drained (about 1 pound, most of white stems removed)
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3 cans (14.5 ounces each) chicken broth
Directions
1.
Combine beef, 4 tablespoons of the Parmesan, bread crumbs, parsley, salt, pepper and eggs in large bowl. Form into 24 meatballs, using about 1 level tablespoon for each.
2.
Heat 2 tablespoons of the oil in large heavy skillet over medium-high heat. Add meatballs; cook 2 to 3 minutes per side or until nicely browned. Transfer to plate.
3.
Add remaining 2 tablespoons oil to skillet. Add onions, carrots and garlic; cook 10 minutes over medium heat or until vegetables are soft. Add escarole; cook, stirring occasionally, 3 minutes. Add meatballs and broth. Bring to boiling. Lower heat to medium; simmer 5 minutes.
4.
Serve soup sprinkled with remaining 6 tablespoons Parmesan. Makes 6 servings.
Nutrition information
Calories 332, Total Fat 23 g, Saturated Fat 6 g, Cholesterol 109 mg, Sodium 1361 mg, Carbohydrate 15 g, Fiber 3 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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