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Prep Intructions:
1 PLACE large soup pot on medium-high heat for 1-2 minutes. Add olive oil and preheat for 1-2 minutes.
2 DICE onion into ˝ inch pieces. SLICE a carrot into circles, then cut the slices in half so the pieces are half-circle in shape.
3 ADD onions and carrots to soup pot. Stir vegetables into olive oil aand SAUTE for 4-5 minutes, stirring occasionally until onions are translucent.
4 POUR chicken stock into pot with onions and carrots. ADD frozen meatballs and pasta.
5 Rough CHOP endives and add to soup pot. Bring soup to a low rolling boil. SIMMER for 10-11 minutes or until pasta is al dente (fully cooked but not at all mushy) and meatballs are fully heated.
6 Season soup to taste with fresh cracked black pepper. SCOOP into soup bowls and garnish with shredded parmesan.
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