2.9
(491)
Your folders
Your folders

Export 17 ingredients for grocery delivery
Combine the beef with the eggs, bread crumbs, cheese, and good-size pinches of salt and pepper in a mixing bowl. Being careful not to overwork the mixture, lightly form it into meatballs roughly 3⁄4-inch in diameter, a bit smaller than a golf ball. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and sauté until the vegetables have softened, about 5 minutes. Add the stock and the escarole and bring the soup to a simmer. Turn the heat down to low and add the meatballs and pasta. Simmer for another 8 to 10 minutes, until the meatballs are cooked through and the pasta is al dente. Taste and adjust the seasoning with salt and pepper. Serve the soup with extra cheese on top.
Your folders

174 viewsanitalianinmykitchen.com
5.0
(21)
30 minutes
Your folders

488 viewsdinneratthezoo.com
5.0
(22)
35 minutes
Your folders

249 viewsrecipetineats.com
4.9
(15)
30 minutes
Your folders
406 viewsthemodernproper.com
25 minutes
Your folders

265 viewssbcanning.com
5.0
(10)
1440 minutes
Your folders

286 viewsjocooks.com
4.6
(47)
30 minutes
Your folders
70 viewstaste.com.au
4.7
(102)
35 minutes
Your folders
54 viewsthepioneerwoman.com
4.4
(5)
45 minutes
Your folders

234 viewsolivemagazine.com
Your folders

150 viewscarnivore.diet
35 minutes
Your folders

167 viewstheslowroasteditalian.com
5.0
(2)
10 minutes
Your folders

193 viewstheslowroasteditalian.com
5.0
(2)
10 minutes
Your folders

331 viewsskinnyspatula.com
45 minutes
Your folders

209 viewscrockpotladies.com
4.4
(7)
240 minutes
Your folders

341 viewsbarefeetinthekitchen.com
4.8
(18)
30 minutes
Your folders

133 viewshealthydiabetic.us
3.0
(4)
30 minutes
Your folders

381 viewssweetandsavorymeals.com
5.0
(7)
15 minutes
Your folders

199 viewseatingonadime.com
4.9
(35)
360 minutes
Your folders

232 viewstheroastedroot.net
4 hours