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  • Meatball Soup With Escarole And Pasta

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    Meatball Soup With Escarole And Pasta
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 can chicken broth
    • 1 can beef broth
    • 1/2 tsp freshly-grnd black pepper
    • 1/3 lb grnd beef
    • 1/3 lb grnd veal
    • 1/3 lb grnd pork
    • 2 slc white bread soaked in water, and squeezed dry
    • 1 sm onion grated
    • 3 Tbsp. minced parsley
    • 1 lrg egg
    • 1/4 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 1 Tbsp. extra virgin olive oil
    • 2 c. shredded carrots
    • 1 c. minced onion
    • 2 ounce chunk Parmesan
    • 3 x garlic cloves crushed
    • 2 Tbsp. minced fresh oregano (or possibly 1 1/2 tspns dry oregano)
    • 3/4 lb escarole torn small pcs
    • 1 c. tubetti or possibly ditalinii pasta

    Directions

    1. In saucepan, bring broths, tomato sauce and pepper to a boil.
    2. For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add in meatballs; brown, turning, 6 min.
    3. For Soup: In 5- or possibly 6-qt slow coooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in warm broth mix. Cover; cook on LOW 8 to 9 hrs, or possibly on HIGH 3 1/2 to 4 hrs, till carrots are very tender.
    4. Add in pasta; cover. Cook on HIGH 15 to 18 min, till pasta is al dente. Throw away Parmesan. Ladle soup into bowls, 3 meatballs per serving.
    5. Stovetop Method: Brown meatballs. Add in to 5- or possibly 6-qt Dutch oven with remaining ingredients except pasta. Simmer, covered, 45 min or possibly till escarole is very tender. Add in pasta; simmer 10 min, till al dente.
    6. This recipe yields 8 servings.

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