Directions:
- Mix the first 9 ingredients for the meatballs. With a slightly heaping 1/2 t measuring spoon measure out and roll 55-60 tiny meatballs. Set in fridge or freezer to firm up. Lightly fry or leave them raw and just drop in the soup when it's time. Heat broth to boiling. Add the carrot and escarole. Return to boil and drop in the meatballs and pasta. Turn down and simmer for 15-20 minutes. Add parmesan cheese at end of cooking time. Add the beans (if using) about 10-15 minutes before serving.
- Note: I like to use parmesan/romano cheese for stronger flavor. You can also use spinach instead of escarole but it does have a stronger flavor. And I've also used 1/2 T basil and 1/2 T parsley instead of all parsley.
- Serve with a great crusty bread!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.75 Kcal (2210 kJ) | ||
| Calories from fat | 311.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.63g | 53% | |
|---|---|---|---|
| Cholesterol | 281mg | 94% | |
| Sodium | 1758.71mg | 73% | |
| Potassium | 624.46mg | 13% | |
| Total Carbs | 35.35g | 12% | |
| Sugars | 21.62g | 86% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 38.97g | 78% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 2.8mg | 16% | |
| Calcium | 251.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 109.17 Kcal (457 kJ) | ||
| Calories from fat | 64.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 53% | |
|---|---|---|---|
| Cholesterol | 58.13mg | 94% | |
| Sodium | 363.81mg | 73% | |
| Potassium | 129.17mg | 13% | |
| Total Carbs | 7.31g | 12% | |
| Sugars | 4.47g | 86% | |
| Dietary Fiber | 0.33g | 6% | |
| Protein | 8.06g | 78% | |
| Vitamin C | 5.2mg | 41% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 0.6mg | 16% | |
| Calcium | 52.1mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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