Serves 8
"IN THE KITCHEN~WITH MOM"
p. 56
Ellayne Sapienza
2 tablespoons olive oil
1 large onion, chopped
2 carrots, thinly sliced
4 stalks celery, chopped
3 cloves garlic, crushed
3 large cans (48 oz. each) chicken broth
MEATBALLS
1 pound ground beef
1 egg
1/2 cup Italian flavored breadcrumbs
salt and pepper to taste
1 cup fine egg noodles (or other pasta)
2 heads escarole, chopped
1 can white kidney beans
freshly grated Parmesan cheese
BROTH: Heat the olive oil in a large stockpt. Saute' the onion, carrots, celery and garlic in the olive oil until softened. Add the chicken broth and bring to a boil. Turn the heat down to very low and let simmer while you prepare the meatballs.
MEATBALLS: Combine the ground beef, egg, breadcrumbs, salt and pepper. Form into 36 very small meatballs.
Bring the broth to a boil and add the meatballs. They will cook in the soup. Cook the noodles separately and add to the soup, along with the escarole. Let the soup simmer for 1/2 hour. Add the white kidney beans and cook a few minutes longer, until the beans are heated through.
Serve with freshly grated Parmesan cheese.