Veal Dumplings with Escarole in Broth

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
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2 slices good-quality white bread

1 cup whole milk

1 1/4 pounds ground veal

Kosher salt and freshly ground pepper

Freshly grated nutmeg

About 1/3 cup crumbled gorgonzola dolce

1 head escarole

8 cups chicken stock

1/3 bag extra-wide egg noodles

About 1/3 cup grated Parmigiano-Reggiano

10 to 12 medium fresh sage leaves, very thinly sliced

2 cloves garlic, grated or made into a paste

1 egg, lightly beaten

EVOO, for drizzling

Lemon zest, for serving


  1. Soak the bread in the milk in a small bowl to soften.
  2. Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg. Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg. Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture. Drizzle in a little EVOO and gently mix until combined. 
  3. Keep a bowl of warm water on hand for rolling the meatballs or use a 2-ounce scoop. Roll or scoop the meat mixture into balls, moistening your hands if not using a scoop, and place on a baking sheet or large plate. 
  4. Coarsely chop the escarole into 2-inch pieces. 
  5. Bring the stock and 2 to 3 cups water to a low boil in a wide pot. Add the meatballs and simmer until cooked through, 8 to 10 minutes. Add the escarole during the last minute or 2 of cooking and stir until wilted. 
  6. Meanwhile, cook the noodles in a pot of boiling salted water until al dente. Drain and add to the soup. Ladle the soup into bowls and top with a few grates of lemon zest.

Cook’s Note

The soup, without the noodles, can be covered and refrigerated for a make-ahead meal. Add the noodles before serving.

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