ESCAROLE AND MEATBALL SOUP

Escarole and Meatball Soup image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 14

2 slices white bread, crusts removed
1/4 cup whole milk
1/2 pound ground pork
1/2 pound ground beef
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 cup dried currants
2 tablespoons fresh oregano, finely chopped
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 cups homemade or low-sodium store-bought chicken stock
1 head escarole (about 6 ounces), cut into 1/2-inch pieces
1 can (15 ounces) kidney beans, rinsed
1 small dried chile pepper, crumbled

Steps:

Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.