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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim and clean the escarole. | 2. Stack the leaves and cut them crosswise into 1 inch strips. | 3. You should have about 4 cups. | 4. In a large pot, combine the escarole, broth and carrots. | 5. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes. | 6. Meanwhile, mix together the meatball ingredients. | 7. Shape the mixture into tiny balls, less than 1 inch in diameter. | 8. When the escarole is cooked, stir in the pasta and return the soup to the simmer. | 9. Drop the meatballs into the soup. | 10. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. | 11. Taste for seasoning. | 12. Serve hot with more grated Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
escarole	1	pound		86.1827	13.9253	5.2163	0.8165
chicken broth	6	quarts		-	-	-	-
carrot	3		chopped	88.56	20.6928	2.0088	0.5184
spaghetti	8	8		70.3067	15.6716	1.4515	1.2927
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
egg	2			143.0	0.72	12.56	9.51
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
breadcrumb	1	cup		-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.