Escarole Soup with Pasta and Meatballs

Name: Escarole Soup with Pasta and Meatballs
Yield: Makes 4 main-course or 6 first-course Servings
Ingredients: 3/4 pound lean ground beef; 1 1/3 cups grated Parmesan cheese, divided; 1/2 cup fresh breadcumbs made from crustless French bread; 1 large egg; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 7 1/2 cups low-salt chicken broth, divided; 2 tablespoons olive oil; 2 large celery stalks with tops, chopped; 1 medium onion, chopped; 1/2 cup farfallini or orzo; 1 small head of escarole, coarsely torn

By Polly Tafrate South Salem NY

October 31, 2004

Recipe notes