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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 17g; cholesterol 46mg; saturated fat 6g; carbohydrates 51g; insoluble fiber 13g; protein 23g; sodium 772mg.
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