Equipment

Ingredients

Steps

1. In a large stock pot, heat olive oil over medium heat.
2. Sauté onion, carrots, and celery until softened, about 5-7 minutes.
3. Add beef broth (and parmesan rind if using) and bring to a simmer.
4. Add meatballs and simmer for 15-20 minutes. Remove rind before serving.
5. Meanwhile, cook acini de pepe separately according to package directions. Drain and set aside.
6. Towards the end of cooking, add chopped escarole and cook until wilted, about 5 minutes.
7. To serve, ladle soup into bowls and add a scoop of cooked pasta to each bowl.

Notes

Tips

• Escarole can be hard to find — substitute with kale, spinach, or another hearty green.
• Pasta is cooked separately so it doesn’t soak up all the broth during storage. Add to individual bowls when serving.
• Parmesan rind — save your rinds and toss one in while the broth simmers for extra umami. Remove before serving.

Optional Variation

For a stracciatella-style finish: whisk 2 eggs with 2 tbsp grated parmesan, then slowly drizzle into the simmering soup while stirring to create thin egg ribbons.

Homemade Meatballs

Ingredients

Steps

1. Crush saltine crackers and combine with bread crumbs in a mixing bowl.
2. Add milk to cracker mixture and let soften for a few minutes.
3. Add ground beef, parmesan, egg, Italian seasoning, parsley, onion powder, garlic powder, salt, and pepper.
4. Mix gently until just combined — don’t overwork.
5. Roll into small meatballs, about 1 inch diameter.
6. Pan-sear meatballs in a skillet over medium-high heat until browned on all sides.