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Hearty Italian Vegetable Soup With Tiny Veal Meatballs

Diet.Guru's picture
Ingredients
  Low carb rotini 3 Ounce
  Ground veal 1 1⁄2 Pound
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (Plus More For Serving)
  Eggs 2 Large, beaten
  Salt 2 1⁄4 Teaspoon, divided
  Pepper 1⁄2 Teaspoon, divided
  Lower sodium beef broth 29 Ounce (4 Cups, 2 14 1/2 Ounce Cans)
  Carrot 1 Small, cut into 1/4-inch dice to make 1/2 cup
  Green beans 4 Ounce, cut into 1/2 inch lengths to make 1 cup (Fresh)
  Canned whole tomatoes 14 1⁄2 Ounce, drained (1 Can)
  Escarole 1 Pound, trimmed and thinly sliced crosswise to make 4 cups
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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