Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a mixing bowl, combine ground beef, breadcrumbs, egg, 2 tablespoons of Parmesan cheese, and minced garlic. Mix gently until just combined.
- Roll the meat mixture into small meatballs, about 1/2 inch in diameter. Place them on a baking sheet.
- Bake the meatballs for 10-12 minutes, or until browned and cooked through. Set aside.
- In a large pot, heat olive oil over medium heat. Add diced carrots and celery and cook until softened, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil. Add the small pasta and cook according to package directions, usually about 8-10 minutes.
- Add the cooked mini meatballs and chopped escarole to the pot. Cook for another 2-3 minutes, until the escarole is wilted.
- Ladle the soup into bowls. Serve hot, garnished with additional grated Parmesan cheese.
Nutrition
Notes
You can substitute spinach for escarole if preferred. For a vegetarian option, omit the meatballs and use vegetable broth.