Escarole Meatball Soup
Escarole Meatball Soup is an impressive dinner. Made with 3/4 lb. hamburg, 46 oz. broth (1/2 chicken, 1/2 beef), 2 to 3 carrots, diced, 2 stalks celery, diced and 5 1/2 oz. low sodium v-8, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Mix hamburg, garlic powder, salt, pepper and oregano.
Roll into meatballs the size of a nickel.
Brown lightly in oil; discard oil.
In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs.
Cook over medium-low heat for 1 1/2 hours.
About 15 minutes before soup is ready, add escarole and Romano cheese.
Add macaroni to each bowl when serving.
This will prevent starch build-up in leftover soup.
Makes 6 servings as a meal.
Serve with a hard crusted bread.
π· Perfect Pairings
Complete your meal with these
/970153-eeb17c04eaf04b90935503aeaebc5d40.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment