Italian Meatball Soup
- 2 lbs Casa Di Bertacchi Italian Style 5/8 oz meatballs, frozen (about 50 meatballs)
- 4 tablespoon olive oil
- 2 medium yellow onions, diced into one inch pieces
- 4 carrots, peeled and sliced
- 24 cups low sodium chicken stock (6 - 32 oz containers)
- 1 bunch of curly endive (about 1 - 1-1/2 lbs), rough chopped
- 3 cup uncooked twist pasta
- 2/3 cup shredded Parmesan cheese (optional garnish)
- Cracked black pepper
- Place large soup pot on medium-high heat. Add olive oil and preheat for 2-3 minutes.
- Add chopped onions and carrots to soup pot. Stir vegetables into olive oil and sauté for 5 minutes, stirring occasionally until onions are translucent.
- Pour chicken stock into pot with onions and carrots. Add frozen meatballs and uncooked pasta.
- Add rough chopped endives to soup pot. Bring soup to a low rolling boil. Simmer for 10-11 minutes or until pasta is al dente and meatballs are fully heated through.
- Season soup to taste with fresh cracked black pepper.
- Ladle into soup bowls and garnish with shredded Parmesan.
Makes about 12 servings.
