1. Heat oil in large pot. Add chili flakes for 2 minutes. Add leeks, carrots, celery, and garlic; sweat until soft about 12 minutes. Add cans of tomato and chicken stock, bring to simmer. 2. Combine beef, breadcrumbs, milk, romano, herbs, eggs, salt and pepper in a bowl. From small meatballs and add to simmering pot, do not stir. Cover and let simmer about 12 minutes. 3. In a food processor add beans and water. Add to soup after meatballs simmered. Also add shredded chicken and escarole. Simmer until ready to eat. 4. Serve bowls of soup with parsley and zest sprinkled over top, and extra romano if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
