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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Escarole Meatball Soup Recipe

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This recipe for Escarole Meatball Soup is from Cristina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
2 (14oz) cans chicken broth
1 (14oz) can beef broth
1 (8oz) can tomato sauce
⅛ tsp pepper
2 c. shredded carrots
1 c. chopped onion
1 (2 oz) chunk Parmesan Cheese
1 ½ tsp oregano
2 cloves garlic — crushed or minced
¾ lb escarole, washed and torn
1 c. uncooked tubini, or ditalini pasta or small shells

Meatballs
1 lb ground chuck
⅓ lb sweet Italian sausage
2 slices white bread, soak in water and squeezed dried
1 small onion, grated
2 Tbsp parsley
1 large egg beaten
¼ tsp salt
¼ tsp pepper
Directions:
Directions:
Combine soup ingredients in pot except pasta. Make meatballs. Brown in 1½ Tbsp olive oil for about 6 minutes and then add to soup. Simmer, covered, about 45 minutes or until escarole is very tender.
Add the 1 c. uncooked pasta, simmer 10 minutes or until pasta is done as you like, stirring gently occasionally. Discard chunk of cheese.

 

 

 

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