Directions:
Beat egg slightly in medium bowl; add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each. Brown meatballs on all sides in basting oil in braising pan on MEDIUM, about 5 min. Remove meatballs; drain off all but 1 Tbsp pan drippings. Add mirepoix; reduce heat to MEDIUM-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned. Add meatballs and stock; bring to boil on HIGH. Lower heat to MEDIUM and simmer for 5 min. Add escarole; return to simmer on MEDIUM-HIGH. Add pasta; let simmer about 5 min until pasta is tender. Season to taste with salt and pepper. Garnish each serving with grated cheese.
Chef Tip(s):
Rinse hands occasionally with cool water as you make meatballs; it helps keep meat from sticking to hands. Browning meatballs in the braising pan makes this soup one-pot easy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 16 | ||
Calories from Fat: 16 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.6mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database 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: 16
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