BEAN ESCAROLE MEATBALL SOUP

BEAN ESCAROLE MEATBALL SOUP

  ...an amazing meatballs recipe ...try it !

MEAT BALLS INGREDIENTS

• 1 lb. of an Italian meatball recipe

Make size of 1 inch. Bake until brown. Drain fat. Add water to bottom of pan, heat, and scrap up brown bits. Save liquid to add color and flavor to soup.

• 1 med. onion, chopped small
• 2 to 3 stalks celery, chopped small
• 1 to 2 cloves garlic, minced
• 28 oz. can tomato chunks
• 1 head escarole cut small and cleaned well
• 1 can cannellini beans
• Parmesan cheese
• 2 c. cooked macaroni, elbows or small shells

MEATBALLS RECIPE ISNTRUCTIONS
First of all into a large soup pot (1 to 2 gallon size) put all vegetables. And then Fill with water, bring to boil, lower heat and cook for one to 2 hours at a simmer. Add meatballs, meatball liquid, cannellini beans. Serve by adding cooked macaroni to bottom of soup bowl; ladle hot soup over. Pass with Parmesan. Is best made in advance for flavors will blend. The meatballs recipe is ready. Bon apetit !
spaghetty-meatballs-recipe