How to make it

  • Bring chicken broth to a boil add parmesan rind, crushed garlic oregano, basil sea salt and bay leaves and bring to a slow simmer
  • combine veal, minced garlic grated parmesan, bread crumbs and beaten egg
  • form into small meatballs a bit larger than a marble
  • add to simmering broth along with shredded chicken,cannelini beans and escarole
  • cook for 45 minutes
  • Remove parmesan rind and bay leaves
  • Add pasta simmer 5 more minutes until heated through
  • placed toasted bread in bottom of a soup bowl,
  • ladle soup into bowl top with more grated parmesan and a drizzle of extra virgin olive oil

Reviews & Comments 1

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this soup. Thank you again.
    Was this review helpful? Yes Flag

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