Escarole Soup

The longest part of this soup is making the mini meatballs. The meatballs need to be rolled very small, as such it's a very tedious part of the recipe. How small is small you may ask? Well, my grandma used to say the size a marble. So, about that big.

So, once you combine the ground beef and grated parmesan cheese and the garlic powder together, then start rolling. once you're done doing this, the rest is really a breeze.

In a large pot, add chicken, water, cheese rinds, and all the veggies except the escarole.

Cook over medium heat.

Once it comes to a boil, add the meatballs.

Cook until chicken is no longer pink then remove chicken and you can store in fridge for another day.

While you're waiting for the chicken to cook, start a pot of water for the acini di pepe. Cook according to the box and set aside. (add oil to help it not stick)

Once the chicken is removed, add the escarole and cook for another 5 or 6 minutes. Escarole tends to cook fast, don't over cook it or it will be slimy and mushy.

Now, once everything is done, I never pour my pasta into my pot, it's a personal choice. I find it absorbs all the soup broth so here's how I do it. A scoop or 2 of the pasta, then a scoop of the soup and broth.

Enjoy!