Veal Dumplings with Escarole in Broth
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 46
- Saturated Fat
- 17
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 55
- Cholesterol
- 171
- Sodium
- 1839
- Total: 40 min
- Active: 20 min
Ingredients
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
Directions
- Soak the bread in the milk in a small bowl to soften.
- 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.
- 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.
- Coarsely chop the escarole into 2-inch pieces.
- 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.
- 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.