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1
Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl.
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2
Using moistened hands, shape meat mixture into 3/4 inch meatballs.
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3
Heat 1 1/2 cups broth and oil in a large pot over medium-high heat.
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4
Add meatballs and simmer until firm enough to hold shape, about 5 minutes.
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5
Using slotted spoon, transfer meatballs to bowl.
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6
Boil broth until reduced to glaze, about 6 minutes.
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7
Add celery and onion to pot.
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8
Stir until vegetables are soft, about 5 minutes.
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9
Add remaining 6 cups broth, pasta and meatballs with any juices.
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10
Reduce heat.
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11
Simmer until pasta is tender, about 10 minutes.
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12
Add escarole and simmer until wilted, about 5 minutes.
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13
Season with salt and pepper.
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14
Ladle soup into bowls.
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15
Serve with remaining 1 cup cheese.
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16
** I make my pasta seperate and add to the individual soup bowls later.
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17
I like my pasta al dente.
