Monday, June 3, 2013
Excited for Escarole
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,
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.
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)
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.