Escarole And Little Meatball Soup Recipes

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MEATBALL, BEAN AND ESCAROLE SOUP



Meatball, Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
2 carrots, chopped
1 red onion, chopped
2 teaspoons chopped fresh rosemary
1 head escarole, roughly chopped (about 12 cups)
1 15-ounce can cannellini beans (do not drain)
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
12 beef meatballs
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
  • Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
  • Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

This is called Minestra.

Provided by Daune (pronounced "Dawn") Browne

Categories     Other Soups

Time 2h

Number Of Ingredients 14

1 head escarole (about 1 lb)..i've also used spinach
6 qt chicken broth, preferably homemade
3 large carrots, chopped
MEATBALLS:
1 lb ground beef
2 large eggs
1/2 c very fine minced onion
1 c plain bread crumbs
1 c parmesan cheese
1 tsp salt
pepper to taste
ADDED:
8 oz ditalini or tubetti or spaghetti broken into bite-sized pieces
parmesan cheese

Steps:

  • 1. Trim escarole and discard any bruised leaves. Cut off stem ends, separate leaves, wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • 2. In large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • 3. Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • 4. When the escarole is cooked, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.
  • 5. Serve hot with grated Parmesan.

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)



Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by PamLuvs2Cook

Categories     European

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 head escarole (about 1 pound)
6 quarts chicken broth, homemade if you have it
3 large carrots, chopped
1 lb ground veal or 1 lb beef
2 large eggs
1/2 cup onion, finely minced
1 cup plain breadcrumbs
1 cup freshly grated parmigiano-reggiano cheese
1 teaspoon salt
pepper, freshly ground (to taste)
8 ounces tubetti or 8 ounces spaghetti, broken into bite sized pieces
1 large egg, mixed
freshly grated parmigiano-reggiano cheese

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1 inch strips. You should have about 4 cups.
  • In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
  • When the escarole is cooked, stir in the pasta and return the soup to a simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
  • Top with grated Parmesan and serve hot.

Nutrition Facts : Calories 603, Fat 18.5, SaturatedFat 7.2, Cholesterol 164.7, Sodium 3876.1, Carbohydrate 53.2, Fiber 5.9, Sugar 7.7, Protein 51.5

ESCAROLE AND MEATBALL SOUP



Escarole and Meatball Soup image

Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 14

2 slices white bread, crusts removed
1/4 cup whole milk
1/2 pound ground pork
1/2 pound ground beef
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 cup dried currants
2 tablespoons fresh oregano, finely chopped
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 cups homemade or low-sodium store-bought chicken stock
1 head escarole (about 6 ounces), cut into 1/2-inch pieces
1 can (15 ounces) kidney beans, rinsed
1 small dried chile pepper, crumbled

Steps:

  • Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
  • Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
  • Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)



Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 head escarole (about 1 pound)
6 quarts chicken broth
3 large carrots, chopped
8 ounces tubetti or 8 ounces spaghetti, broken into bite size pieces
1 lb ground beef
2 large eggs
1/2 cup very finely minced onion
1 cup plain breadcrumbs
1 cup grated parmesan cheese
1 teaspoon salt
fresh pepper

Steps:

  • Trim and clean the escarole.
  • Stack the leaves and cut them crosswise into 1 inch strips.
  • You should have about 4 cups.
  • In a large pot, combine the escarole, broth and carrots.
  • Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the meatball ingredients.
  • Shape the mixture into tiny balls, less than 1 inch in diameter.
  • When the escarole is cooked, stir in the pasta and return the soup to the simmer.
  • Drop the meatballs into the soup.
  • Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
  • Taste for seasoning.
  • Serve hot with more grated Parmesan.

Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

Provided by Fran McCullough

Categories     Soup/Stew     Beef     Leafy Green     Appetizer     Parmesan     Ground Beef     Fall     Escarole     Noodle     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • To make the meatballs
  • Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • To assemble
  • When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

ITALIAN MEATBALL AND ESCAROLE SOUP



Italian Meatball and Escarole Soup image

This is from my 365 Low-fat Meals cookbook. Yum! This will come together in zero time if you already have meatballs made up and stashed in the freezer. :)

Provided by dicentra

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb ground turkey
1 egg white
1 garlic clove, minced
2 tablespoons parsley, chopped
1 tablespoon parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon black pepper
4 1/2 cups chicken broth
1/2 cup orzo pasta
4 cups escarole, shredded
2 tablespoons lemon juice

Steps:

  • In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
  • Mix lightly to blend. Shape into 16 meatballs.
  • In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
  • Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
  • Serve sprinkled with more Parmesan cheese.

Nutrition Facts : Calories 227.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 40.3, Sodium 1209.9, Carbohydrate 19.4, Fiber 2.3, Sugar 1.8, Protein 21.6

CHICKEN ESCAROLE SOUP WITH MEATBALLS



Chicken Escarole Soup with Meatballs image

This is an old recipe from southern Italy. My mother gave it to me when I was first married. It started out as a holidays-only dish...but my children and grandchildren love it so much that we have it every chance we get!-Norma Manna, Hobe Sound, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 24 servings (6 qt.)

Number Of Ingredients 16

15 chicken wings
4 medium carrots, cut into 1/2-inch pieces
1 large potato, cut into 1/2-inch cubes
4 celery ribs, sliced
1 large tomato, seeded and diced
1 large onion, diced
3-1/2 teaspoons salt, divided
1 teaspoon pepper
4 quarts water
1 large egg, lightly beaten
1/2 cup dry bread crumbs
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon grated Parmesan cheese
1/2 pound ground beef
1 small head (about 5 to 6 ounce) escarole, cored and separated

Steps:

  • In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender. , Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls., Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

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