Escarole Soup, Frani's Style

By á-73576

Yields one pot of soup. Escarole may be blanched, squeezed dry, then frozen for later use, chopped before putting into the soup pot. Tiny meatballs, and chicken broth may also be prepared and frozen.

Ingredients

• 1-2 large bunches escarole, leaves separated, washed well
• 1- 1 1/4 pound batch tiny meatballs (recipe below)
• 4 quarts chicken stock
• 6-7 eggs, beaten
• 1- 1 1/4 cups Parmesan cheese
• 1 teaspoon kosher salt, a bit at a time, to taste, depending if broth is homemade, or canned (use less)
• Tiny Meatballs: yields approximately 30-35
• 1- 1 1/4 pound ground beef
• 2 eggs, beaten
• 3/4 cup bread crumbs, or a bit more if needed to further bind ground beef
• 1 tablespoon Parmesan cheese
• 1/2 teaspoon oregano
• 1/2- 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/8 cup fresh parsley, chopped

Details

Servings 6
Adapted from spicedpeachblog.com

Preparation

Step 1

Heat chicken broth in a large soup pot just until very hot but not boiling. Slowly stream in the beaten eggs and Parmesan mixture whisking constantly for about five or six minutes until egg is fully cooked and spread throughout the soup. Drop in the frozen tiny meatballs cook for about three minutes before adding in the chopped escarole. Heat soup until meatballs are fully cooked about ten minutes.
Tiny Meatballs:
In a large bowl combine together all ingredients and mix thoroughly. Measuring a half tablespoon each, shape tiny meatballs, then place onto a baking sheet about a half inch apart. Once meatballs are all shaped, place baking sheet with meatballs into the freezer. Freeze for two to three hours. Tumble into soup, or, if preparing for a later time then transfer meatballs to a ziploc bag and put back into the freezer until immediately before preparing soup.