Mini Meatball Soup With Broken Spaghetti And Escarole

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs meatloaf mixture (1/2 pound each of ground beef, veal and lamb)
• salt & pepper
• 1 cup panko breadcrumbs
• 1/2 cup milk
• flat leaf parsley, finely chopped
• 1/2 cup parmigiano-reggiano cheese, grated
• 3 -4 tablespoons onions, grated
• 4 garlic cloves, divided (2 finely chopped, 2 sliced)
• 1 egg, lightly beaten
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 1/2 lb whole wheat spaghetti, broken into thirds
• 1 large onion, chopped
• 3 grates nutmeg
• 1 large escarole, cleaned and coarsely chopped
• 2 quarts chicken stock
• 1 parmesan cheese, rind

Recipe

• 1 preheat oven to 400*f.
• 2 in a large bowl, season meat with salt and pepper.
• 3 in a small bowl, moisten panko with milk and then add to meat.
• 4 add parsley, cheese, grated onion, 2 cloves chopped garlic, egg and a fat drizzle of olive oil to meat bowl, and mix well with your hands to combine.
• 5 roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes. (i used a spring release cookie dough scoop).
• 6 in soup pot over medium--high heat, add butter and melt. add uncooked pasta and toast until fragrant and toasty; season with salt and pepper. remove spaghetti and reserve.
• 7 add olive oil, a turn of the pan, and add chopped onions, 2 cloves sliced garlic and season with salt and pepper. cook to tender, 10 minutes.
• 8 add escarole and wilt; season with nutmeg, salt and pepper.
• 9 add stock and cheese rind and bring soup to a low boil.
• 10 add pasta back to soup and cook to tender.
• 11 add mini meatballs and serve.