Escarole is a lovely bitter green that is in the chicory family along with radicchio and endive.
I normally think of escarole as a "soup green."
So here is my version of Escarole Meatball Soup (Italian Wedding Soup)
First step: Wash your escarole. Wash it just like all the other greens from the farm and store in the fridge wrapped up in paper towels inside of a ziploc bag.
Heat 2 Tablespoons of Extra Virgin Olive Oil in a soup pot,
Chop 2 celery stalks, 2 carrots, and a medium onion. Add to the pan.
Season with salt and pepper and add two bay leaves. *Remember to pluck the bay leaves out of the soup before serving. They are only for flavor, not for eating.
While the veggies are cooking, start the meatballs. I used a meatball mix of beef, pork, and veal. You could use whatever you like, just beef, or turkey.
To the ground meat add 1/2 cup of bread crumbs.
1/2 cup Parmesan cheese
1 egg and 2 cloves garlic, minced. I didn't have any garlic, so I just added some garlic powder.
Mix well.
After the veggies have cooked for about 5 minutes add 6 cups of chicken broth.
And 2 cups water. Bring to a boil.
While you wait for the broth to boil start rolling your little meatballs. I love making them pretty small, but that also means more meatballs to roll.
When the soup has come to a rolling boil add the meatballs one at a time.
Add 1 1/2 cups of pasta. My kids choose mini shells, but orzo would be good too. Cook until the pasta is tender 8-10 minutes.
Give your escarole a rough chop. I used about a pound which was 2 heads.
Add the escarole to the soup in batches. Stirring until it is wilted.
Escarole Meatball Soup ( adapted from Rachael Ray)
2 Tablespoons Extra Virgin Olive Oil
2 carrots, chopped
2 ribs celery, chopped
1 medium onion, chopped
2 dried bay leaves
1 lb meatball mix (a mixture of beef, pork, and veal)
1 egg
2 gloves garlic, minced
1/2 cup Parmesan cheese
1/2 cup bread crumbs
6 cups chicken stock
2 cups water
1 1/2 cups pasta
1 lb fresh escarole (you could use any green like, spinach or swiss chard) roughly chopped
In a soup pot heat 2 Tablespoons Extra Virgin Olive Oil over medium heat. Add carrots, celery, onion, and bay leaves. Season with salt and pepper. Cook for 5 minutes.
Meanwhile mix up the meatballs. In a large bowl mix, meat mixture, egg, cheese, bread crumbs, and garlic. Season with salt and pepper.
Add broth and water to the soup pot. Bring to a rolling boil. Roll the meat mixture into small bowls and add to the soup pot one at a time. After all the meatballs are in the soup add the pasta. Cook for 8-10 minutes or until the pasta is tender. Then add the escarole in batches stirring until wilted. Check seasonings and serve.
Happy Cooking!
