Escarole and Little Meatball Soup Recipe

Name: Escarole and Little Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head escarole (about 1/2 pound); 1 1/2 large carrots, chopped; ½ cups chicken stock, preferably homemade; 4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces; Freshly grated Parmigiano-Reggiano cheese; 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

Servings: persons

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
½ cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
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

1
Trim the escarole and discard any bruised leaves.
2
Cut off the stem ends.
3
Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects.
4
Stack the leaves and cut them crosswise into 1-inch strips.
5
You should have about 4 cups.
6
Combine the escarole, carrots, and stock in a large pot.
7
Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
8
Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl.
9
Shape the mixture into tiny balls, less than 1 inch in diameter.
10
When the escarole is almost tender, stir in the pasta and return the soup to the simmer.
11
Drop the meatballs into the soup.
12
Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
13
Taste for seasoning.
14
Serve hot with grated Parmigiano-Reggiano.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 head escarole (about 1/2 pound), 1 1/2 large carrots, chopped, ½ cups chicken stock, preferably homemade, 4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces, and more.

Yes, Escarole and Little Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole and Little Meatball Soup

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