Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1 egg
- 3 cloves garlic, minced
- ⅓ cup bread crumbs
- ⅓ cup grated Romano cheese
- 1 tbsp kosher salt
- 1 tbsp dried parsley
- ½ tbsp black pepper
For the Soup:
- 2 beef bones
- 1 large onion or 2 small onions
- 3 celery stalks
- 2 cloves garlic, smashed
- 5 carrots, diced
- 1 bunch escarole, wilted
- 1–2 tbsp salt
- 1 tbsp black pepper
- 2 bay leaves
- 1 lb ditalini
Instructions
- Combine all of the meatball ingredients together to form tiny meatballs. Either bake in the oven at 350° for 15 minutes, or set aside in the refrigerator to simmer in the soup later.
- In a crock pot, add the beef bones, onion, celery stalks, garlic cloves, bay leaves, salt, and pepper. Set the crock pot to high and let simmer for 6-8 hours.
- Strain the broth into a large pot or dutch oven, and add the diced carrots, wilted escarole, and meatballs. Simmer for a half hour or until the meatballs have cooked all the way through and the carrots are tender.
- When the soup is nearly finished, boil your ditalini in a large pot of salted water until al dente. Drain and stir in olive oil.
- Serve everything together, topped with freshly grated cheese. Enjoy!