Hearty Italian Vegetable Soup with Tiny Veal Meatballs Recipe
Ingredients
| 3 ounces low-carb rotini | ||
| Ground veal | 1 1/2 Pound | |
| 1/4 cup grated Parmesan cheese, plus more for serving | ||
| Eggs | 2 Large, beaten | |
| Salt | 2 1/4 Teaspoon, divided | |
| Pepper | 1/2 Teaspoon, divided | |
| Beef broth | 2 Can (10oz) | |
| Carrot | 1 Small | |
| Green beans | 4 Ounce | |
| Whole tomatoes | 1 Can (10oz), drained | |
| Escarole | 1 pound, thinly sliced | |
Directions
1. Cook pasta accordingto package directions. Drain.
2. Mix together veal, cheese, eggs, 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper in a large bowl. With wet hands, roll 1 to 114 teaspoons of the mixture into balls and place on a large plate.
3. Put broth in a large saucepan. Add carrot and green beans and bring to a boil over high heat. Reduce heat to medium-low and simmer for 5 minutes.
4. Crush tomatoes with your hands and add them along with meatballs to broth. Bring to a boil and simmer until meatballs are cooked through, about 4 minutes. Stir in escarole and pasta. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until escarole wilts, about 1 minute. Serve with additional Parmesan cheese.
2. Mix together veal, cheese, eggs, 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper in a large bowl. With wet hands, roll 1 to 114 teaspoons of the mixture into balls and place on a large plate.
3. Put broth in a large saucepan. Add carrot and green beans and bring to a boil over high heat. Reduce heat to medium-low and simmer for 5 minutes.
4. Crush tomatoes with your hands and add them along with meatballs to broth. Bring to a boil and simmer until meatballs are cooked through, about 4 minutes. Stir in escarole and pasta. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until escarole wilts, about 1 minute. Serve with additional Parmesan cheese.
Chef
