• 10 Ratings
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Ingredients

Directions

  • In a large pot, heat oil over medium heat. Add carrots, celery and onion; cook 8 minutes. Stir in garlic and cook 2 minutes. Add broth, 2 cups water and barley. Bring to a boil. Reduce heat to medium-low, cover and cook 25 minutes.

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  • Meanwhile, mix together ground pork, 1/4 cup of the Parmesan, the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper. Roll into 30 meatballs, about 1 tbsp each.

  • Drop meatballs into soup. Stir in beans. Return to a simmer and cook 5 minutes. Stir in escarole and remaining 1/2 cup Parmesan, 11/4 tsp salt and 1/4 tsp pepper. Ladle into bowls and garnish with grated Parmesan, if desired.

Nutrition Facts

450 calories; 17 g total fat; 46 mg cholesterol; 772 mg sodium. 51 g carbohydrates; 23 g protein;

Reviews

10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0