1 pound meatloaf mix, equal parts veal, pork and beef
3 cloves garlic, shaved or minced
2 large eggs
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmigiana Reggiano cheese
1 cup plain breadcrumbs
2 tablespoons fresh parsley, minced
For the Soup
3 tablespoons extra virgin olive oil
3 carrots, cut into a 1/4 inch dice
3 stalks of celery, cut into a 1/4 inch dice
1 large onion, cut into a 1/4 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
To make the Meatballs
In a mixing bowl, combine the meat, garlic, eggs, cheese, breadcrumbs and parsley.
Mix together by hand until well combined.
Roll out small Meatballs about 1/2 inch in diameter. Set aside onto a plate.
To make the Soup
Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until softened, about 5-7 minutes.
Add the broth to the pot and bring to a boil. Add in the meatballs and the escarole. Return the pot to a boil and cook for 10 minutes.
Drop the pasta into a pot of generously salted boiling water. Cook for 2 minutes less than the package instructions.
Add the pasta to a bowl and ladle some of the meatball soup on top. Serve with crusty bread and a generous sprinkle of grated Parmigiano Reggiano cheese.
