Escarole Soup with Meatballs
Escarole 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 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.
1 pound of ground pork
1 bunch of long green onions, finely chopped
1/2 cup of seasoned bread crumbs
1/2 cup of fresh grated Parmesan cheese
1/4 cup of fresh flat leaf parsley, chopped
1/4 tsp of salt
1/4 tsp of fresh ground black pepper
In a large bowl, thoroughly combine all the ingredients.
Roll the meat into 1 inch balls.
2 Tbls of extra virgin olive oil
1 Tbls of butter
2 cloves of garlic, chopped
1 yellow onion, chopped
2 15oz cans of cannellini beans
6 cups of chicken broth
1 large bunch of escarole
1 tsp of salt
1 tsp of fresh ground black pepper
In a large pot, sauté the onions and garlic until tender in the olive oil and butter.
Stir in cannellini beans
Add 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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