Escarole Soup with Meatballs

Total Time:
45 min
20 min
25 min

: 3 1/2 cups, serving 2.

  • 1/4 pound ground veal or lean ground beef
  • 5 tablespoons coarsely grated fresh Parmesan
  • 2 tablespoons finely chopped fresh parsley leaves
  • 3 tablespoons fine fresh bread crumbs
  • 1/4 teaspoon salt
  • 1 large egg, beaten lightly
  • 3 tablespoons olive oil (preferably extra-virgin, available at specialty foods shops, some supermarkets, and some natural food stores)
  • 1 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 4 cups packed shredded escarole, rinsed and spun dry
  • 2 cups canned chicken broth
  • In a bowl combine well the veal, 2 tablespoons of the Parmesan, the parsley, the bread crumbs, the salt, half the egg, reserving the remaining egg for another use, and freshly ground pepper to taste and form the mixture into 12 walnut-size balls. (The mixture will be soft.) In a large heavy saucepan heat 1 tablespoon of the oil over moderately high heat until it hot but not smoking, in it saute the meatballs, turning them, for 3 minutes, or until they are just firm to the touch and browned lightly, and transfer them with a slotted spoon to a plate. Add the remaining 2 tablespoons oil and the onions to the pan and cook the mixture over moderately low heat, stirring occasionally, until the onion is softened. Add the garlic and cook the mixture, stirring occasionally, for 2 minutes. Add the escarole and cover, cook the mixture over low heat, stirring occasionally, for 3 minutes, or until the escarole is wilted. Add the broth, the meatballs, and freshly ground pepper to taste, bring the liquid to a boil, and simmer the soup for 3 minutes. Serve the escarole soup sprinkled with the remaining 3 tablespoons Parmesan.

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