Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Ground veal or lean ground beef

  2. 5 tablespoons 75ml Coarsely-grated fresh Parmesan

  3. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

  4. 3 tablespoons 45ml Fine fresh bread crumbs

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1 teaspoon 5ml Egg - beaten lightly (large)

  7. 3 tablespoons 45ml Extra-virgin olive oil

  8. 1 cup 62g / 2 1/5oz Finely-chopped onion

  9. 1 teaspoon 5ml Minced garlic

  10. 4 cups 948ml Shredded escarole - (packed) - rinsed, spun dry

  11. 2 cups 474ml Canned chicken broth

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl combine well the veal, 2 tablespoons of the Parmesan, the parsley, the bread crumbs, the salt, half the egg, reserving the remaining egg for another use, and freshly-ground pepper to taste and form the mixture into 12 walnut-size balls. (The mixture will be soft.) In a large heavy saucepan heat 1 tablespoon of the oil over moderately-high heat until it hot but not smoking, in it saute the meatballs, turning them, for 3 minutes, or until they are just firm to the touch and browned lightly, and transfer them with a slotted spoon to a plate. Add the remaining 2 tablespoons oil and the onions to the pan and cook the mixture over moderately-low heat, stirring occasionally, until the onion is softened. Add the garlic and cook the mixture, stirring occasionally, for 2 minutes. Add the escarole and cook the mixture, cover, over low heat, stirring occasionally, for 3 minutes, or until the escarole is wilted. Add the broth, the meatballs, and freshly-ground pepper to taste, bring the liquid to a boil, and simmer the soup for 3 minutes. Serve the escarole soup sprinkled with the remaining 3 tablespoons Parmesan. This recipe yields 3 1/2 cups for 2 servings.


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