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You don’t have to be Italian to love this easy-to-make soup! It is very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.
To Cook Pasta: In water, add 2 tbsp Redstone Tuscan Herb Olive Oil. Cook pasta, el dente. Drain, set aside.
Mix meat, bread crumbs, cheese, onion powder, eggs, salt and pepper together and roll into tiny meatballs. Brown in Redstone EVOO. Drain onto paper towels and set aside.
In pot, add 4 quarts Chicken Broth, Redstone I LOVE Garlic Spice blend, carrots and celery. Bring to a boil. Add meatballs and 1 lb finely chopped escarole. Reduce heat and simmer 45 minutes.
Add drained, cooked pasta. Season to taste with salt and pepper.