Name: Escarole Soup with Pasta and Meatballs
Yield: Makes 4 main-course or 6 first-course servings
Ingredients: 3/4 pound lean ground beef; 1 1/3 cups grated Parmesan cheese, divided; 1/2 cup fresh breadcrumbs made from crustless French bread; 1 large egg; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 7 1/2 cups low-salt chicken broth, divided; 2 tablespoons olive oil; 2 large celery stalks with tops, chopped; 1 medium onion, chopped; 1/2 cup farfallini or orzo; 1 small head of escarole, coarsely torn

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including this one."

Test-kitchen tip:

For fresh breadcrumbs, grind chunks of crustless French bread in the processor to coarse crumbs.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.