Total Calories: 264
1 Prepare the broth, if necessary. Then, trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially in the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips.
2 In a large pot, combine the broth, escarole, and carrots. Bring to a simmer and cook 30 minutes.
3 Meanwhile, prepare the meatballs: Mix all of the meatball ingredients in a large bowl. With your hands (or a small scoop dispenser), shape the mixture into tiny balls, about the size of small grapes, and place them on a plate or tray.
4 When the vegetables are ready, gently drop the meatballs one at a time into the soup. Cook over low heat, until the meatballs are cooked through, about 20 minutes. Taste and adjust seasoning. Serve hot, sprinkled with grated Pecorino Romano.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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