Happy New Year to all! I hope you all had wonderful holidays. While I hate to see the Holiday season come to a close, I must admit that I am always ready for some detox and renewal when January 1st comes around. Nothing says this better than soup. I made lentil soup (recipe can be found on blog) January 1st (Italian good luck); Minestra e fagioli soup (also found on blog) last night; and tonight I am going to make this Italian escarole and tiny meatball soup, which I made recently, and frankly, forgot how much I love this soup. To be honest, I have never made this soup, and my recollections of it come out of a Progresso Soup can. How embarrassing!
Recently my son asked me about this soup. He had bought it at the soup bar at Whole Foods and loved it, and wondered why I don’t make this regularly. Not to be outdone by Whole Foods (especially when it comes to my son’s culinary desires), I decided to hunt for a recipe. Before I could even do so, a bowl of this delicious soup appeared before me at a dinner party at my sister-in-law’s house one evening. What a coincidence! I asked her for the recipe and being the terrific cook that she is, I was able to outdo Whole Foods! Why this unexplained competition with Whole Foods? I’m not sure, but I believe it’s the containers of frozen soup in the freezer that keep my grown children stopping by. It’s a small price to pay for a visit. I just wish they’d return the containers!!
Happy renewal and a wonderful 2014!!
RECIPE: about 6 to 8 servings
6 quarts homemade chicken broth ( of course it can be store bought)
2 medium heads of escarole ( heads of escarole really vary in size, so it should weigh about 2 lbs)
3 carrots, chopped
1 1/2 pound ground veal or beef (definitely love the veal meatballs for this soup)
2 large eggs, beaten
1/2 cup finely minced onion
1 clove garlic, minced
1 cup breadcrumbs
1 cup grated pecorino Romano cheese
1 tsp salt
pepper to taste
1. Prepare the broth, if making home-made.
2. Wash the escarole well and rip into large bite-size pieces.
3. In a large pot, combine the broth, carrots and the escarole. Bring to a simmer and cook for 15 to 20 minutes.
4. Meanwhile, prepare the meatballs, by mixing all the ingredients in a large bowl. Shape into tiny, bite size meatballs, and place on a platter.
5. When the escarole is tender (about 15 to 20 minutes), gently add the meatballs one at a time into the soup.
6. Cook over low heat, covered for about 20 minutes, until meatballs are cooked through. Taste for seasonings.
7. Serve hot with the grated cheese.
Thanks for posting! This soup is my all time favorite! Now, I have a recipe!
You’re very welcome. It’s perfect in this cold weather!
Looks so good…can’t wait to try it..wish I had some escarole right now but don’t want to go out in the snow, second thought, I think I’ll shovel out my car and go buy some escarole and veal…I know what we are having for dinner tonight…Thanks again for making my taste buds water….
Be careful out there in the ice and snow….but it’s worth it!!!