A hearty Italian Wedding soup made with fresh pasta, escarole, and meatballs in homemade broth. This dish hails from the Abruzzo region, where local variations enhance its flavor.
1: Prepare the homemade broth as per the recipe on my profile.
2: In a bowl, mix ground beef, parmigiano, breadcrumbs, and 2 eggs. Season with salt, pepper, and nutmeg.
3: Form the mixture into meatballs.
4: In a pot, bring the broth to a boil and add the meatballs.
5: Cook the meatballs until they are cooked through.
6: Add escarole and pasta to the pot and cook until the pasta is tender.
7: Season the soup with salt, pepper, and nutmeg to taste.
