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Ingredients
  • subheading: For the meatballs:
  • 1 pound ground beef, I used 80/20
  • ½ cup diced onion
  • 2 cloves of garlic
  • 3 tablespoons chicken stock
  • 1 teaspoon Worcestershire sauce
  • ¼ cup panko bread crumbs
  • ½ cup fresh grated parmesan cheese
  • 1 tablespoons fresh chopped parsley
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon fresh ground pepper
  • 1 large egg lightly beaten
  • subheading: For the Soup:
  • 1 tablespoon olive oil
  • 1 Vidalia or sweet onion, diced
  • 1 cup diced carrots
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups chicken stock
  • 1 ½ tablespoons Italian seasoning
  • ⅔ cup acini de pepe pasta, uncooked
  • 4 cups fresh escarole or baby spinach
  • Kosher salt and pepper, to taste
  • Parmesan cheese, for garnish
  • subheading: Equipment:
  • 1 stockpot
  • 1 sheet pan
Steps
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