Ingredient Checklist


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.

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