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Escarole Soup with Tiny Meatballs

EmilyEmily
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Ingredients

  • The Meatballs:
  • 1/2 cup milk
  • 1/2 cup bread crumbs
  • 1/2 lb pork, finely ground
  • 1/2 lb beef, finely ground
  • 1 egg, beaten
  • 2 tsp finely chopped fresh sage
  • 1/4 tsp grated lemon zest
  • 2 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • The Soup:
  • 2 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 head of escarole (1 lb.), washed and coarsely chopped
  • 8 cups chicken stock
  • Salt and pepper to taste
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directions

  • 1

    Mix the mil and bread crumbs together in a small bowl and allow to soak for 5 minutes. Combine the remaining ingredients for the meatballs in a large bowl along with the soaked bread crumbs. Mix together very well with your hands. Form tablespoon sized balls with the meat mixture and place them on a sheet pan. Keep your hands a little moist with cold water to prevent them from sticking to your hands.

  • 2

    Heat a 4-6 quart pot and add the 2 tbsp oil and the sliced garlic. Saute for 30 seconds, being sure not to burn the garlic. Add the escarole and saute for 5 minutes, or until it collapses. Be careful not to burn this. Add the chicken stock and simmer gently, covered, for 30 minutes. Add salt and pepper to taste. Carefully drop the meatballs into the simmering soup but do not stir. After one minute, when the meatballs have held their form, carefully stir. Poach the meatballs for another 6 to 7 minutes but do not boil the soup heavily. Serve with lots of grated cheese.


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