Italian Wedding Soup with Pastina

cookingwithnonna.com

Ckreestone

subheading: For the Meatballs:

1 pound meatloaf mix, equal parts veal, pork and beef

3 cloves garlic, shaved or minced

2 large eggs

½ cup grated Pecorino Romano cheese

½ cup grated Parmigiana Reggiano cheese

1 cup plain breadcrumbs

2 tablespoons fresh parsley, minced

subheading: For the Soup:

3 tablespoons extra virgin olive oil

3 carrots, cut into a ¼ inch dice

3 stalks of celery, cut into a ¼ inch dice

1 large onion, cut into a ¼ inch dice

8 cups chicken broth or water + 2 chicken bouillon cubes

1 head escarole, ends trimmed, cut into strips. Washed and rinsed 3 times

1 pound Acini di Pepe - Peperini Pastina

Directions at cookingwithnonna.com

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