Italian Wedding Soup 3 | Just A Pinch Recipes
Trim escarole by cutting off stem ends. Separate leaves and wash well in cool water, especially the center of leaves where soil collects. Stack the leaves and cut them...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 bunch(es) escarole, or fresh spinach
- 6 quart(s) chicken broth
- 3 large carrots, chopped
- 1 pound(s) ground beef, or ground turkey
- 2 large eggs
- 1/2 cup(s) very finely minced onion
- 1 cup(s) plain bread crumbs
- 1 cup(s) freshly grated parmesan cheese
- 1 teaspoon(s) salt
- 1 teaspoon(s) freshly ground pepper, or to taste
- 8 ounce(s) ditalini or tubetti pasta, or any small pasta
- more - freshly grated parmesan cheese to sprinkle over soup
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