Minestra | Just A Pinch Recipes
Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil...
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Cooking tools:
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- Chef's knife
- Cutting board
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- Spoon
Ingredients
- ## SOUP BASE
- 1 pound(s) fresh escarole
- 4 1/2 quart(s) chicken broth
- 3 large carrots, chopped
- 8 ounce(s) Ditalini, Tubetti or spaghetti, broken into bite size pieces
- - Parmigiano-Reggiano, grated
- ## FOR THE MEATBALLS
- 1/2 pound(s) ground beef
- 1/2 pound(s) ground veal
- 2 large eggs
- 1/2 cup(s) finely minced onion
- 1 cup(s) bread crumbs, seasoned
- 1 cup(s) Parmigiano-Reggiano, grated
- 1 teaspoon(s) salt
- - pepper, to taste
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