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Categories:
meatballs total ground pork egg Parmesan cheese Italian seasoned bread crumbs Italian parsley chicken broth chicken broth Parmesan cheese Pasta Pasta
Viewed: 103 - Published at: 4 years agoIngredients
- Meatballs
- 4 oz. each 1 lb. total ground pork, veal and beef
- 1 egg, beaten
- 1 cup (250) Tre Stelle Grana Padano Parmesan Cheese, grated
- 1/2 cup (125) Italian seasoned bread crumbs
- 1/4 cup (50) Italian parsley, finely chopped
- Soup
- 2 pkgs chicken broth
- 8 cups
- homemade chicken broth
- 1 small escarole, washed and chopped
- 1/2 cup (125) Tre Stelle Grana Padano Parmesan Cheese, grated
- 1 cup (250) cooked Anchellini-style pasta
- any sm. pasta
Method
- Pour chicken broth into a large saucepan and bring to a gentle boil.
- In a second bowl, combine ground meats with egg, Grana Padano Parmesan, breadcrumbs and parsley.
- Form into small balls (1" in diameter) and drop into simmering broth.
- Cook for approximately 5 - 8 minutes.
- Skim off any foam that rises to the top of the broth.
- Add escarole and cook for approximately 10 minutes or until meatballs begin to float to the top of the pot and the escarole is wilted.
- Add cooked pasta.
- Serve with additional Grana Padano Parmesan.
