Meatball Soup With Escarole And Pasta Recipe

Name: Meatball Soup With Escarole And Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 1/2 ounce) cans reduced-sodium chicken broth; 1 (12 1/2 ounce) can reduced-sodium beef broth; 1 cup tomato sauce; 1/2 teaspoon black pepper; MEATBALLS; 1 lb meatloaf mix (ground beef, veal, pork); 2 slices white bread, soaked in water, squeezed dry; 1 small onion, grated; 1 tablespoon parsley flakes; 1 large egg; 1/4 teaspoon salt; 1/4 teaspoon pepper; SOUP; 1 tablespoon olive oil; 2 cups shredded carrots; 1 cup chopped onion; 1 (2 ounce) chunk parmesan cheese; 3 garlic cloves, crushed; 1 1/2 teaspoons dried oregano; 3/4 lb escarole, torn into small pieces, washed; 1 cup uncooked tubetti or 1 cup ditalini

Servings: persons

2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 (12 1/2 ounce) can reduced-sodium beef broth
1 cup tomato sauce
1/2 teaspoon black pepper
MEATBALLS
1 lb meatloaf mix (ground beef, veal, pork)
2 slices white bread, soaked in water, squeezed dry
1 small onion, grated
1 tablespoon parsley flakes
1 large egg
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP
1 tablespoon olive oil
2 cups shredded carrots
1 cup chopped onion
1 (2 ounce) chunk parmesan cheese
3 garlic cloves, crushed
1 1/2 teaspoons dried oregano
3/4 lb escarole, torn into small pieces, washed
1 cup uncooked tubetti or 1 cup ditalini

1
In a saucepan, bring broths, tomato sauce and pepper to a boil.
2
Meatballs: In a bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in a nonstick skillet. Add meatballs; brown, turning, 6 minutes.
3
In a 5 or 6 quart slowcooker, 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 high 3 1/2 to 4 hours, until carrots are very tender.
4
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.
5
Stovetop Method: Brown meatballs as above. Add to 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.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 (14 1/2 ounce) cans reduced-sodium chicken broth, 1 (12 1/2 ounce) can reduced-sodium beef broth, 1 cup tomato sauce, 1/2 teaspoon black pepper, and more.

Yes, Meatball Soup With Escarole And Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatball Soup With Escarole And Pasta

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