Sort ingredients
vanwajt
QR Code
Listen
Pdf
Turn the oven to broil with a rack in the center. Line a rimmed sheet pan with parchment paper.
Make the meatballs. In a small bowl, mix together the heavy cream, breadcrumbs, garlic, salt, and pepper. In a large bowl, gently combine the ground beef, ground pork, Parmesan, parsley and the breadcrumb mixture. Mix well, then with wet hands, form meatballs (about 1½ tablespoons each) and place on the prepared sheet pan. You should have about 35 meatballs. Broil for 8 to 10 minutes, or until browned.
Make the soup. Heat the olive oil in a large pot over medium heat. When the oil is glistening, add the onion, carrots, celery, and salt and cook, stirring occasionally, until softened, about 8 minutes. Add the chicken stock, beef stock, and 2 cups of water to the pot. Bring to a boil over high heat.
Once the soup is boiling, add the pasta and cook, stirring occasionally, for about 5 minutes. Add the meatballs and escarole and cook until the pasta is tender and the escarole is wilted, about 6-8 more minutes.
Divide the soup between bowls and serve with a squeeze of lemon, Parmesan, and a drizzle of olive oil if desired.