Meatball Escarole Soup

To make light meatballs, use a delicate touch when rolling. Too much pressure packs the meat. Meat balls, not meat stones is the goal.

• 1 large head escarole
• 1/2 pound ground beef
• 1 garlic clove finely minced
• 1/2 cup grated parmigiano
• 1/4 cup bread crumbs
• 1/4 cup parsley
• 1/4 teaspoon salt
• 1 small egg
• 6 cups chicken stock

METHOD

Clean escarole. Shred into bite sized pieces. Set aside.

Prepare meatballs: Mix together ground beef, garlic, parmigiano, bread crumbs, parsley, and salt. Break in egg. Mix well. Shape into meatballs the size of a large marble. Set aside.

Combine chicken broth and escarole and bring to a boil. The escarole will cook down. When soup is boiling and escarole has wilted, drop in meatballs one at a time. When all meatballs have been added, stir gently to combine ingredients.

Reduce heat, cover and cook until meatballs are done, about 5 to 10 minutes, depending on size.

Serve with exuberant spoonsful of grated parmigiano cheese.

Serves: 4 to 6

Contributors:

Mimi Torchia Boothby for Lucia Fressola        Carmen Flak for Lucia Fressola

back to meatball recipes - history and how to handle ground meat

Granddaughter's have a way of experimenting with family recipes (read 'the beat goes on'). Mimi adds fennel seeds and nutmeg to the meatball recipe. Both are delicious.

 

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