Escarole Soup with Meatballs

1. 1

   Make the meatballs: In a mixing bowl combine the meat, half the cheese, the croutons, parsley, salt, pepper, egg, and 1/2 cup of minced onion.

2. 2

   Mix well with your hands and divide into 24 little meatballs.

3. 3

   In a dutch oven or other large, heavy pot, heat 1 tablespoon of the olive oil over medium-high heat.

4. 4

   When its hot, add the meatballshalf at a timeand saute until theyre golden brown all over.

5. 5

   Remove the meatballs to a plate.

6. 6

   Add the remaining olive oil to the pot along with the additional 1/4 cup of onion and cook over low heat, stirring frequently, until the onion is soft.

7. 7

   Add the garlic and cook for another couple of minutes.

8. 8

   Stir in the escarole, cover, and cook until its wilted, about 3 minutes.

9. 9

   Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes.

10. 10

    Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.