Get the Ingredients needed for this recipe HERE
To make the Meatballs:
- In a mixing bowl, combine the meat, garlic, eggs, cheese, breadcrumbs and parsley.
- Mix together by hand until well combined.
- Roll out small Meatballs about 1/2 inch in diameter. Set aside onto a plate.
To make the Soup:
- Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until softened, about 5-7 minutes.
- Add the broth to the pot and bring to a boil. Add in the meatballs and the escarole. Return the pot to a boil and cook for 10 minutes.
- Drop the pasta into a pot of generously salted boiling water. Cook for 2 minutes less than the package instructions.
- Add the pasta to a bowl and ladle some of the meatball soup on top. Serve with crusty bread and a generous sprinkle of grated Parmigiano Reggiano cheese.