Ingredients

Meatballs: 

• 1 large onion, finely diced

• 1 egg 

• 2 cloves garlic, minced

• ¼ cup whole milk

• ¼ to ½ cup bread pieces 

• Orange zest 

• 2 tbsp. parsely, freshly chopped

• 1 tsp. salt

• Vito & Joe’s Extra Virgin Olive Oil

• Fresh ground black pepper 

• 1 lb. meat mixture of beef, pork, and veal

• ⅓ lb. Parmesan and Romano cheese mix

Soup Base:

• 10 cups chicken stock

• 2 eggs

• ⅓ cup Parmesan cheese

• ½ onion, finely chopped

• 2 small carrots, finely chopped

• 3 to 4 celery stalks, finely chopped

• 1 cup Pastina pasta

• 2 cloves garlic, minced

• ½ lb. fresh baby spinach 

• White wine 

• Fresh ground black pepper

• ½ lb. escarole

• Vito & Joe’s Extra Virgin Olive Oil

How to Prepare

Meatballs: 

1. Put 4 tablespoons of Vito & Joe’s Extra Virgin Olive Oil in a saucepan.

2. Place the onions in the pan and let cook for 2 minutes.

3. Add garlic to the onions.

4. Continue to cook until the onions are caramelized.

5. Once caramelized, put the entire contents of the saucepan into a large bowl.

6. Including the olive oil.

7. Let cool slightly before adding the remaining ingredients.

8. Once to olive oil is cooled, add the meat mixture, bread pieces, the egg, milk, orange zest, cheese, 1 teaspoon of salt and some freshly ground black pepper to taste.

9. Mix all together and let sit for 15 – 20 minutes while you prepare the soup base.

Soup Base: 

1. Heat ⅓ of a cup of Vito & Joe’s Extra Virgin Olive Oil in a large pan over medium to medium-high heat.

2. Cook the vegetables down until they are soft and tender.

3. Add chicken stock, a splash of white wine, and salt and pepper to taste.

4. Add pasta and cook for a couple minutes covering loosely.

5. While the soup is cooking, make small meatballs with your meat mixture.

6. Keep an eye on your soup while it is cooking.

7. When the soup comes to a slow boil, add in the greens to the soup.

8. Stir and cover to simmer while you finish preparing the meatballs.

9. Heat ⅓ of a cup of Vito & Joe’s Extra Virgin Olive Oil in a pan and fry the meatballs until they are browned on all sides.

10. Once the meatballs are fully browned, carefully add them to the soup. a. Simmer together.

11. After meatballs are added to the soup, in a small dish, whisk the 2 eggs.

12. Add the eggs to Parmesan cheese and mix thoroughly together.

13. Pour the egg and cheese mixture slowly into the soup while stirring consistently. Enjoy and Subscribe for more!