Directions:
- Trim the escarole and discard any bad leaves.
- Cut off stem ends.
- Separate leaves and rinse well.
- Stack leaves and cut into 1 inch pieces.
- In a large pot add escarole, broth and carrots.
- Bring to a simmer and cook 30 minutes.
- Mix together meatball ingredients.
- Make meatballs less then 1 inch in size.
- When escarole is cooked, add spaghetti noodles and stir.
- Bring to a simmer and add meatballs.
- Cover, turn heat to medium low and cook an additional 30 minutes.
- Serve hot, sprinkled with romano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 975.05 Kcal (4082 kJ) | ||
| Calories from fat | 401.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.6g | 69% | |
|---|---|---|---|
| Cholesterol | 276.7mg | 92% | |
| Sodium | 7541.1mg | 314% | |
| Potassium | 1968.76mg | 42% | |
| Total Carbs | 62.96g | 21% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 64.07g | 128% | |
| Vitamin C | 103.7mg | 173% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 6.1mg | 34% | |
| Calcium | 1121.5mg | 112% | |
| Amount Per 100 g | |||
| Calories | 50.81 Kcal (213 kJ) | ||
| Calories from fat | 20.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 69% | |
|---|---|---|---|
| Cholesterol | 14.42mg | 92% | |
| Sodium | 392.93mg | 314% | |
| Potassium | 102.58mg | 42% | |
| Total Carbs | 3.28g | 21% | |
| Sugars | 0.32g | 24% | |
| Dietary Fiber | 0.19g | 15% | |
| Protein | 3.34g | 128% | |
| Vitamin C | 5.4mg | 173% | |
| Iron | 0.3mg | 34% | |
| Calcium | 58.4mg | 112% | |
* 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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