Prep Time 30 min
Cook Time 1 Hr
Servings 8
Difficulty Moderate

Ingredients

  • 1/2 head escarole (about 1/2 lb.)
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 1/2 large carrots
  • 12 cups chicken broth
  • MEATBALLS
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 lb. ground beef or veal, or a combination of both
  • 1/2 cup plain bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup grated onion
  • 1 large egg
  • Freshly ground pepper, to taste
  • 1 cup uncooked ditalini or other small tube pasta
  • Freshly grated Parmesan cheese

Directions

  • Step 1

    SEPARATE escarole leaves; wash thoroughly to remove all grit. Stack leaves; cut crosswise into 1-inch strips.

  • Step 2

    HEAT oil in large sauce pot over medium heat. Add carrots. Cook and stir until crisp tender, about 4 minutes. Add escarole and broth. Bring to a simmer; cook until escarole is almost tender, about 20 minutes. Make meatballs while soup is simmering.

  • Step 3

    HEAT oven to 350°F. Spray a broiler pan with no-stick cooking spray.

  • Step 4

    COMBINE ground meat, bread crumbs, cheese, onion, egg and pepper in medium bowl. Shape mixture into tiny balls, less than 1-inch in diameter. Place meatballs on prepared pan. Bake 10 minutes or until meatballs are lightly browned.

  • Step 5

    STIR pasta into soup when escarole is almost tender. Return soup to simmer. Add browned meatballs.

  • Step 6

    COOK over low heat, stirring gently, until meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with freshly grated Parmesan cheese.

Serving size
(1/8 of recipe)

  • Calories 210
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 45mg
  • Sodium 1560mg
  • Potassium 0mg
  • Total Carbohydrates 16g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 13g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet