Minestra Soup
From pink 16 years ago
- 60 minutes to make
- Serves 4
A Bunny Family favorite! *wink* I love this soup!
Ingredients
- 1 pound escarole shopping list
- 6 quarts chicken broth shopping list
- 3 lg carrots, diced shopping list
- 8 ounces spaghetti (broke into bite size pieces) shopping list
- 1/2 cup freshly grated romano cheese. shopping list
- For meatballs: shopping list
- 1 pound ground beef shopping list
- 2 lg eggs, 1/2 cup minced onion shopping list
- 1 cup plain breadcrumbs shopping list
- 1 cup freshly grated romano cheese shopping list
- 1 tsp salt, dash black pepper. shopping list
How to make it
- Trim the escarole and discard any bad leaves.
- Cut off stem ends.
- Separate leaves and rinse well.
- Stack leaves and cut into 1 inch pieces.
- In a large pot add escarole, broth and carrots.
- Bring to a simmer and cook 30 minutes.
- Mix together meatball ingredients.
- Make meatballs less then 1 inch in size.
- When escarole is cooked, add spaghetti noodles and stir.
- Bring to a simmer and add meatballs.
- Cover, turn heat to medium low and cook an additional 30 minutes.
- Serve hot, sprinkled with romano cheese.
The Rating
Reviewed by 4 people-
I'm the soup queen baby, love soup. This looks awesome.
jenniferbyrdez
in kenner loved it
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WOW, this sounds wonderful! Thank you for this recipe!
smooch
in America loved it
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I'm coming to your house for this Pink! :)
noir
in Boston loved it
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