Mini Meatball Soup With Broken Spaghetti and Escaro

Name: Mini Meatball Soup With Broken Spaghetti and Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs meatloaf mixture (1/2 pound each of ground beef, veal and pork); salt & pepper; 1 cup panko breadcrumbs; ½ cup milk; flat leaf parsley, finely chopped; ½ cup parmigiano-reggiano cheese, grated; 3 -4 tablespoons onions, grated; 4 garlic cloves, divided (2 finely chopped, 2 sliced); 1 egg, lightly beaten; 2 tablespoons olive oil, divided; 2 tablespoons butter; 12 lb whole wheat spaghetti, broken into thirds; 1 large onion, chopped; 3 grates nutmeg; 1 large escarole, cleaned and coarsely chopped; 2 quarts chicken stock; 1 parmesan cheese, rind

Servings: persons

1 12 lbs meatloaf mixture (1/2 pound each of ground beef, veal and pork)
salt & pepper
1 cup panko breadcrumbs
½ cup milk
flat leaf parsley, finely chopped
½ cup parmigiano-reggiano cheese, grated
3 -4 tablespoons onions, grated
4 garlic cloves, divided (2 finely chopped, 2 sliced)
1 egg, lightly beaten
2 tablespoons olive oil, divided
2 tablespoons butter
12 lb whole wheat spaghetti, broken into thirds
1 large onion, chopped
3 grates nutmeg
1 large escarole, cleaned and coarsely chopped
2 quarts chicken stock
1 parmesan cheese, rind

1
Preheat oven to 400*F.
2
In a large bowl, season meat with salt and pepper.
3
In a small bowl, moisten Panko with milk and then add to meat.
4
Add parsley, cheese, grated onion, 2 cloves chopped garlic, egg and a fat drizzle of olive oil to meat bowl, and mix well with your hands to combine.
5
Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes.
6
(I used a spring release cookie dough scoop).
7
In soup pot over medium--high heat, add butter and melt.
8
Add uncooked pasta and toast until fragrant and toasty; season with salt and pepper.
9
Remove spaghetti and reserve.
10
Add olive oil, a turn of the pan, and add chopped onions, 2 cloves sliced garlic and season with salt and pepper.
11
Cook to tender, 10 minutes.
12
Add escarole and wilt; season with nutmeg, salt and pepper.
13
Add stock and cheese rind and bring soup to a low boil.
14
Add pasta back to soup and cook to tender.
15
Add mini meatballs and serve.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 12 lbs meatloaf mixture (1/2 pound each of ground beef, veal and pork), salt & pepper, 1 cup panko breadcrumbs, ½ cup milk, and more.

Yes, Mini Meatball Soup With Broken Spaghetti and Escarole 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.

That's it — enjoy your meal!

Mini Meatball Soup With Broken Spaghetti and Escarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions