Escarole and Little Meatball Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 teaspoon salt
- 1 large egg
- freshly ground pepper, to taste
- 1/2 cup plain bread crumbs
- 1/2 cup freshly grated parmigiano-reggiano cheese
- freshly grated parmigiano-reggiano cheese
- Carbohydrate 43 g(14%)
- Cholesterol 70 mg(23%)
- Fat 15 g(23%)
- Fiber 3 g(13%)
- Protein 28 g(56%)
- Saturated Fat 5 g(27%)
- Sodium 1141 mg(48%)
- Calories 423
Preparation Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate 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. Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes. To make the meatballs Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter. To assemble When the escarole is almost tender, stir in the pasta and return the soup to the 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. Serve hot with grated Parmigiano-Reggiano. The Best American Recipes 2003-2004 by Fran McCullough and Molly Stevens Houghton Mifflin From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone
Preparation Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate 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. Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes. To make the meatballs Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter. To assemble When the escarole is almost tender, stir in the pasta and return the soup to the 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. Serve hot with grated Parmigiano-Reggiano. The Best American Recipes 2003-2004 by Fran McCullough and Molly Stevens Houghton Mifflin From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone
