YOU’LL NEED
1 lb ground beef
2 medium eggs or 1 extra-large egg
1⁄4 cup bread crumbs
1⁄2 cup finely grated Parmesan cheese
Salt and ground black pepper to taste
1⁄2 Tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
8 cups low-sodium chicken stock
1 head escarole, chopped into bite-size pieces
3⁄4 cup small pasta, like orzo, pastina, or spaghetti broken into 1⁄2-inch pieces
HOW TO MAKE IT
Combine the beef with the eggs, bread crumbs, cheese, and good-size pinches of salt and pepper in a mixing bowl.
Being careful not to overwork the mixture, lightly form it into meatballs roughly 3⁄4-inch in diameter, a bit smaller than a golf ball.
Heat the olive oil in a large pot over medium-high heat.
Add the onion, carrots, and celery and sauté until the vegetables have softened, about 5 minutes.
Add the stock and the escarole and bring the soup to a simmer.
Turn the heat down to low and add the meatballs and pasta.
Simmer for another 8 to 10 minutes, until the meatballs are cooked through and the pasta is al dente.
Taste and adjust the seasoning with salt and pepper.
Serve the soup with extra cheese on top.
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