Escarole and Little Meatball Soup
By October 4, 2012Published:
The Best American Recipes 2003-2004 October 2003 Fran McCullough and Molly Stevens
- 1/2 head escarole
- 1 1/2 large carrots chopped
- 12 cups chicken broth preferably homemade
- For the meatballs:
- 1/2 lb ground veal or beef
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese freshly grated
- 1/4 cup onions very finely minced
- 1 large egg
- 1/2 teaspoon Salt
- Ground Black Pepper to taste
- Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
- Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- To make the meatballs:
Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
- To assemble:
When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated parmesan.