Escarole Soup with Tiny Meatballs

Escarole Soup with Tiny Meatballs
Escarole Soup with Tiny Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • The Meatballs:

  • 1/2

    cup milk

  • 1/2

    cup breadcrumbs

  • 1/2

    lbs pork finely ground

  • 1/2

    beef finely ground

  • 1

    egg beaten

  • 2

    teaspoons finely chopped fresh sage

  • 1/4

    teaspoon grated lemon zest

  • 2

    tablespoons grated parmesan cheese

  • salt and white pepper to taste

  • 2

    cloves garlic crushed

  • 1

    tablespoon olive oil

  • The Soup:

  • 2

    tablespoon olive oil

  • 4

    cloves garlic. thinly sliced

  • 1

    1 lbs head escarole, washed and coursely chopped

  • 8

    cups chicken stock

  • salt and pepper to taste

  • grated parmesan cheese

Directions

Mix the milk and breadcrumbs together in a small bowl and allow to soak for 5 minutes. Combine the remaining ingredients for the meatballs in a large bowl, along with the soaked breadcrumbs. Mix together very well with your hands. Form tablespoon sized balls with the meat mixture. Place them on a cookie sheet. Keep your hands a little moist with cold water to prevent the meatballs from sticking to your hands. Heat a 4 to 6 quart pot and add the 2 tablespoons oil and sliced garlic. Sautee for 30 seconds, being sure not to burn the garlic. Add the escarole and sautee for 5 minutes or until it collapses. Be careful not to burn this. Add chicken stock and simmer gently, covered, for 30 minutes. Add salt and pepper to taste. Carefully drop the meatballs into the simmering soup, but DO NOT stir. Afte 1 minute, when the meatballs have held their form, carefully stir the meatballs. Poach the meatballs for another 6 to 7 minutes, but do not boil the soup heavily. Serve in Shallow bowls with lots and lots and lots and lots of grated cheese.

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