To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the bread crumbs and cheese. Using your hands, mix in the ground beef and pork. Shape the mixture into small meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole or spinach and simmer until the meatballs are cooked through and the escarole/spinach is tender, about 10 minutes. Stir in the Acini de Pepe pasta and cook an additional 10-15 minutes. Stir in the cheese. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2702g)|
|Recipe Makes: Servings|
|Calories from Fat: 829 (45%)|
|Amt Per Serving||% DV|
|Total Fat 92.1g||123 %|
|Saturated Fat 35g||175 %|
|Monounsaturated Fat 38.4g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 557mg||171 %|
|Sodium 11358.8mg||392 %|
|Potassium 7080.6mg||186 %|
|Total Carbohydrate 54.4g||16 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 41.6g|
|Protein 192.3g||275 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1823
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