This easy, delicious soup from Andrew Carmellini’s American Flavor cookbook “marries” meat and vegetables and is often traditionally served at Italian-American weddings. There is a lot of flavor here: spicy chicken meatballs, crunchy escarole, tiny star-shaped pasta all in a chicken broth chock full of vegetables and served with toasted sage-parmesan crostone. The light soup contrasts with the meatballs that have a little bit of heat from crushed red pepper. The entire recipe prep takes about an hour: sliced ciabatta bread with olive oil, parmesan and sage are toasted in the oven for the crostone, meatballs are rolled, vegetables are chopped and cooked in chicken broth for a few minutes, then the meatballs are poached for five minutes, and finally cooked pasta and escarole are added at the very end. Another good dish from this cookbook – see also Black Eyed Pea and Kale Chili, Bacon-Chipotle Cornbread.
Link to recipe here.
