Escarole Soup With Pasta and Meatballs

1. 1

   Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl.

2. 2

   Using moistened hands, shape meat mixture into 3/4 inch meatballs.

3. 3

   Heat 1 1/2 cups broth and oil in a large pot over medium-high heat.

4. 4

   Add meatballs and simmer until firm enough to hold shape, about 5 minutes.

5. 5

   Using slotted spoon, transfer meatballs to bowl.

6. 6

   Boil broth until reduced to glaze, about 6 minutes.

7. 7

   Add celery and onion to pot.

8. 8

   Stir until vegetables are soft, about 5 minutes.

9. 9

   Add remaining 6 cups broth, pasta and meatballs with any juices.

10. 10

    Reduce heat.

11. 11

    Simmer until pasta is tender, about 10 minutes.

12. 12

    Add escarole and simmer until wilted, about 5 minutes.

13. 13

    Season with salt and pepper.

14. 14

    Ladle soup into bowls.

15. 15

    Serve with remaining 1 cup cheese.

16. 16

    ** I make my pasta seperate and add to the individual soup bowls later.

17. 17

    I like my pasta al dente.

* Per serving · 4 servings · Values may vary.