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Ингредиенты
- 2 can chicken broth
- 1 can beef broth
- 1/2 tsp freshly-grnd black pepper
- 1/3 lb grnd beef
- 1/3 lb grnd veal
- 1/3 lb grnd pork
- 2 slc white bread soaked in water, and squeezed dry
- 1 sm onion grated
- 3 Tbsp. minced parsley
- 1 lrg egg
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. extra virgin olive oil
- 2 c. shredded carrots
- 1 c. minced onion
- 2 ounce chunk Parmesan
- 3 x garlic cloves crushed
- 2 Tbsp. minced fresh oregano (or possibly 1 1/2 tspns dry oregano)
- 3/4 lb escarole torn small pcs
- 1 c. tubetti or possibly ditalinii pasta
Инструкции
- In saucepan, bring broths, tomato sauce and pepper to a boil.
- For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add in meatballs; brown, turning, 6 min.
- For Soup: In 5- or possibly 6-qt slow coooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in warm broth mix. Cover; cook on LOW 8 to 9 hrs, or possibly on HIGH 3 1/2 to 4 hrs, till carrots are very tender.
- Add in pasta; cover. Cook on HIGH 15 to 18 min, till pasta is al dente. Throw away Parmesan. Ladle soup into bowls, 3 meatballs per serving.
- Stovetop Method: Brown meatballs. Add in to 5- or possibly 6-qt Dutch oven with remaining ingredients except pasta. Simmer, covered, 45 min or possibly till escarole is very tender. Add in pasta; simmer 10 min, till al dente.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 8 servings | |
| Calories 226 | |
| Calories from Fat 119 | 53% |
| Total Fat 13.26g | 17% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 648mg | 27% |
| Potassium 452mg | 13% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.87g | 2% |
| Protein 16.38g | 26% |
