Ingredients:

2 lbs meatballs, frozen (about 50 meatballs)

4 tablespoons olive oil

2 medium yellow onions, diced into one-inch pieces 

4 carrots, peeled and sliced 

24 cups low-sodium chicken stock (six 32-oz containers) 

3 cups uncooked twist pasta 

1 bunch of curly endive (about 1–1 1⁄2 lbs), rough chopped

Cracked black pepper

2⁄3 cup shredded Parmesan cheese

 

Directions:

Place large soup pot on medium-high heat. Add olive oil and preheat for 2–3 minutes. Add chopped onions and car- rots to soup pot. Stir vegetables into olive oil and sauté for 5 minutes, stirring occasionally until onions are translucent.

Pour chicken stock into pot with onions and carrots. Add frozen meatballs and un- cooked pasta. Add rough-chopped endives to soup pot. Bring soup to a low rolling boil. Simmer for 10–11 minutes or until pasta is al dente and meatballs are fully heated through.

 

Season soup to taste with fresh cracked black pepper. Ladle into soup bowls and garnish with shredded Parmesan.

 

Serves 12