Hearty Italian Vegetable Soup with Tiny Veal Meatballs
|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|
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.