Meatball Soup With Escarole And Pasta

Recipe Ingredients

2		Chicken broth
1		Beef broth
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Meatballs
1/3 lb	151g / 5.3oz	Ground beef
1/3 lb	151g / 5.3oz	Ground veal
1/3 lb	151g / 5.3oz	Ground pork
2		White bread - soaked in water,
		And squeezed dry
1		Onion - grated (small)
3 tablespoons	45ml	Chopped parsley
1 tablespoon	15ml	Egg (large)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Soup
1 tablespoon	15ml	Olive oil
2 cups	220g / 7.8oz	Shredded carrots
1 cup	62g / 2.2oz	Chopped onion
2 oz	56g	Chunk Parmesan
3		Garlic cloves - crushed
2 tablespoons	30ml	Chopped fresh oregano
		(or 1 1/2 tspns dried oregano)
3/4 lb	340g / 11oz	Escarole - torn small pieces
1 cup	237ml	Tubetti or ditalinii pasta

Recipe Instructions

In saucepan, bring broths, tomato sauce and pepper to a boil.

For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning, 6 minutes.

For Soup: In 5- or 6-quart slow coooker, 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 on 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. Add to 5- or 6-quart 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.

This recipe yields 8 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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