Escarole Soup with Meatballs
WarmEscarole Soup with Meatballs is definitely an old Italian favorite. The fresh bitter taste of the escarole in a warm broth is an excellent meal for a cold winter day. Meatballs and fresh grated Parmesan cheese compliment this soup very well. If you don’t like escarole, any greens will do. Greens like chicory, kale, spinach and even Swiss chard make a make delicious soups. When I make this Escarole Soup with Meatballs I usually use only pork but you can use a combination of pork, veal or beef if you prefer. Just season them up and drop them right in the broth. This soup makes a totally satisfying meal. Meatballs INGREDIENTS 1 pound of ground pork1 bunch of long green onions, finely chopped1/2 cup of seasoned bread crumbs1/2 cup of fresh grated Parmesan cheese1/4 cup of fresh flat leaf parsley, chopped1/4 tsp of salt1/4 tsp of fresh ground black pepper PREPARATION In a large bowl, thoroughly combine all the ingredients.Roll the meat into 1 inch balls.Soup INGREDIENTS 2 Tbls of extra virgin olive oil1 Tbls of butter2 cloves of garlic, chopped1 yellow onion, chopped2 15oz cans of cannellini beans6 cups of chicken broth1 large bunch of escarole1 tsp of salt1 tsp of fresh ground black pepperPREPARATION In a large pot, sauté the onions and garlic until tender in the olive oil and butter.Stir in cannellini beansAdd the chicken broth and bring to a boil.Reduce and bring to a simmer.Cut the bottom of the escarole and rinse the escarole thoroughly in cold water.Add the escarole to the broth Cover an cook for around 10 minutes.Drop the meatballs into the soup and cook for another 10 to 15 minutes.Serve with plenty of shaved or grated Parmesan or Romano cheese.Serves 4 to 6 people
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