ESCAROLE AND LITTLE MEATBALL SOUP (ITALIAN MINESTRA)
Source: The Sopranos Family Cookbook: As Compiled by Artie Bucco by Allen Rucker and Michele Scicolone
Servings: 6

1 head escarole (about 1 lb)
6 quarts chicken broth
3 large carrots, chopped
FOR THE MEATBALLS:
1 lb ground veal or beef
2 large eggs
1/2 cup very finely minced onions
1 cup plain bread crumbs
1 cup freshly grated Parmigiano-Reggiano
1 tsp salt
Freshly ground pepper to taste
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8 ounces ditalini or tubetti, or spaghetti broken into bite-sized pieces
Freshly grated Parmigiano-Reggiano (for serving)

Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.

In large pot, combine the escarole, broth and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.

Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than an inch in diameter.

When the escarole is cooked, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.

Serve with grated Parmesan.