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!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, June 3, 2013
Tuesday, February 7, 2012
Sausage Corn Chowder.
This is a hearty and easy supper. And it can be ready in about 30 minutes!
1 lb. Italian Sausage, casing removed
1 medium onion, chopped
4 cups potatoes, diced
3 cups water
2 teaspoons dried Parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 tsp. pepper
1 can evaporated milk (12oz)
4 cups corn
In soup pot over medium heat brown sausage and onion. Add potatoes, water, parsely, basil, salt, and pepper. Bring it to a boil. Reduce heat and simmer 15-20 minutes. Add remaining ingredients cook 5-10 minutes longer.
1 lb. Italian Sausage, casing removed
1 medium onion, chopped
4 cups potatoes, diced
3 cups water
2 teaspoons dried Parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 tsp. pepper
1 can evaporated milk (12oz)
4 cups corn
In soup pot over medium heat brown sausage and onion. Add potatoes, water, parsely, basil, salt, and pepper. Bring it to a boil. Reduce heat and simmer 15-20 minutes. Add remaining ingredients cook 5-10 minutes longer.
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