Meatball Soup With Escarole and Pasta

Name: Meatball Soup With Escarole and Pasta
Yield: 8 servings
Ingredients: 2 can Chicken Broth; 1 can Beef Broth; 1/2 teaspoon Freshly Ground Black Pepper Meatballs; 1/3 pound Ground Beef; 1/3 pound Ground Veal; 1/3 pound Ground Pork; 2 slice White Bread And Squeezed Dry; 1 Onion; 3 tablespoon Parsley; 1 Egg; 1/4 teaspoon Salt; 1/4 teaspoon Freshly Ground Black Pepper Soup; 1 tablespoon Olive Oil; 2 cup Carrots; 1 cup Onion; 2 ounce Chunk Parmesan; 3 Garlic; 2 tablespoon Fresh Oregano; 3/4 pound Escarole; 1 cup Tubetti Or Ditalinii Pasta

Meatball Soup With Escarole and Pasta is a home-style recipe made with Chicken Broth, Beef Broth, Freshly Ground Black Pepper Meatballs, Ground Beef, Ground Veal, and Ground Pork. Serves 8.

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🍽 Serves 8

Ingredients

2 can
1 can
1/2 tsp
1/3 lb

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Method (preview)

1
In saucepan, bring broths, tomato sauce and pepper to a boil.
2
For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning, 6 minutes.

For Soup: In 5- or 6-quart slow coooker, layer remaining ingredients, except pasta, in order listed.

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