Minestra (Escarole And Little Meatballs Soup)

Name: Minestra (Escarole And Little Meatballs Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head escarole (about 1 pound); 6 quarts chicken broth, homemade if you have it; 3 large carrots, chopped; For the Meatballs; 1 lb ground veal or 1 lb beef; 2 large eggs; 1/2 cup onion, finely minced; 1 cup plain breadcrumbs; 1 cup freshly grated parmigiano-reggiano cheese; 1 teaspoon salt; pepper, freshly ground (to taste); Foe the end of cooking and serving; 8 8 ounces tubetti or 8 ounces spaghetti, broken into bite sized pieces; 1 large egg, mixed; freshly grated parmigiano-reggiano cheese

Servings: persons

1 head escarole (about 1 pound)
6 quarts chicken broth, homemade if you have it
3 large carrots, chopped
For the Meatballs
1 lb ground veal or 1 lb beef
2 large eggs
1/2 cup onion, finely minced
1 cup plain breadcrumbs
1 cup freshly grated parmigiano-reggiano cheese
1 teaspoon salt
pepper, freshly ground (to taste)
Foe the end of cooking and serving
8 8 ounces tubetti or 8 ounces spaghetti, broken into bite sized pieces
1 large egg, mixed
freshly grated parmigiano-reggiano cheese

1
Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate 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.
2
In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
3
Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
4
When the escarole is cooked, stir in the pasta and return the soup to a 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. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
5
Top with grated Parmesan and serve hot.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 head escarole (about 1 pound), 6 quarts chicken broth, homemade if you have it, 3 large carrots, chopped, For the Meatballs, and more.

Yes, Minestra (Escarole And Little Meatballs 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.

That's it — enjoy your meal!