Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine ground beef, breadcrumbs, 1/4 cup Parmesan cheese, egg, minced garlic, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the meat mixture into small meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
- Bake the meatballs for 12-15 minutes, or until browned and cooked through. Set aside.
- In a large pot, heat olive oil over medium heat. Add diced carrots and celery and cook until softened, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil.
- Add the small pasta to the boiling broth and cook according to package directions, usually about 8-10 minutes, until al dente.
- Stir in the chopped escarole and cook for 2-3 minutes, until wilted.
- Add the cooked meatballs to the soup. Heat through for a few minutes.
- Ladle the soup into bowls. Serve hot, topped with grated Parmesan cheese.
Nutrition
Notes
You can substitute spinach for escarole if preferred. For a lighter version, use lean ground turkey or chicken.