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Escarole Soup with Pasta and Meatballs
Ingredients
  • 3 /4 pound lean ground beef
  • 1 ⅓ cups grated Parmesan cheese, divided
  • 1 /2 cup fresh breadcumbs made from crustless French bread
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 /2 teaspoon salt
  • 1 /2 teaspoon ground black pepper
  • 7 ½ cups low-salt chicken broth, divided
  • 2 tablespoons olive oil
  • 2 large celery stalks with tops, chopped
  • 1 medium onion, chopped
  • 1 /2 cup farfallini or orzo
  • 1 small head of escarole, coarsely torn
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