Best Escarole And Little Meatball Soup Recipes

Escarole and Little Meatball Soup image

Provided by Fran McCullough

Yield Serves 6

Number Of Ingredients 13

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

Steps:

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 Parmigiano-Reggiano.

Escarole and Little Meatball Soup image

Provided by Daune (pronounced "Dawn") Browne

Time 2h

Number Of Ingredients 14

1 head escarole (about 1 lb)..i've also used spinach
6 qt chicken broth, preferably homemade
3 large carrots, chopped
MEATBALLS:
1 lb ground beef
2 large eggs
1/2 c very fine minced onion
1 c plain bread crumbs
1 c parmesan cheese
1 tsp salt
pepper to taste
ADDED:
8 oz ditalini or tubetti or spaghetti broken into bite-sized pieces
parmesan cheese

Steps:

1. Trim escarole and discard any bruised leaves. Cut off stem ends, separate leaves, 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.
2. In large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
3. Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
4. When the escarole is cooked, 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.
5. Serve hot with grated Parmesan.