Ingredients
-
1
-
6
-
3
-
8
-
-
1
-
2
-
1/2
-
1
-
1
-
1
-
-
-
-
Directions
Minestra (Escarole and Little Meatballs Soup), Delicious and pretty to serve From the Sopranos cookbook
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Steps
|
1
Done
|
Trim and Clean the Escarole. |
|
2
Done
|
Stack the Leaves and Cut Them Crosswise Into 1 Inch Strips. |
|
3
Done
|
You Should Have About 4 Cups. |
|
4
Done
|
in a Large Pot, Combine the Escarole, Broth and Carrots. |
|
5
Done
|
Bring to a Simmer and Cook Until the Escarole Is Almost Tender, About 30 Minutes. |
|
6
Done
|
Meanwhile, Mix Together the Meatball Ingredients. |
|
7
Done
|
Shape the Mixture Into Tiny Balls, Less Than 1 Inch in Diameter. |
|
8
Done
|
When the Escarole Is Cooked, Stir in the Pasta and Return the Soup to the Simmer. |
|
9
Done
|
Drop the Meatballs Into the Soup. |
|
10
Done
|
Cook Over Low Heat, Stirring Gently, Until the Meatballs and Pasta Are Cooked, About 20 Minutes. |
|
11
Done
|
Taste For Seasoning. |
|
12
Done
|
Serve Hot With More Grated Parmesan. |
