Mini Meatball Soup With Broken Spaghetti and Escarole
photo by SonnyHavens
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 1⁄2 lbs meatloaf mixture (1/2 pound each of ground beef, veal and pork)
- salt & pepper
- 1 cup panko breadcrumbs
- 1⁄2 cup milk
- flat leaf parsley, finely chopped
- 1⁄2 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
- 1⁄2 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
directions
- Preheat oven to 400*F.
- In a large bowl, season meat with salt and pepper.
- In a small bowl, moisten Panko with milk and then add to meat.
- 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.
- Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes. (I used a spring release cookie dough scoop).
- In soup pot over medium--high heat, add butter and melt. Add uncooked pasta and toast until fragrant and toasty; season with salt and pepper. Remove spaghetti and reserve.
- Add olive oil, a turn of the pan, and add chopped onions, 2 cloves sliced garlic and season with salt and pepper. Cook to tender, 10 minutes.
- Add escarole and wilt; season with nutmeg, salt and pepper.
- Add stock and cheese rind and bring soup to a low boil.
- Add pasta back to soup and cook to tender.
- Add mini meatballs and serve.
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RECIPE SUBMITTED BY
SonnyHavens
United States
I'm a married mother of three. Although I enjoy cooking, preparing meals seven days a week eventually leads to a rotating, boring menu. Food.com makes it simple to introduce new dishes to my family.