Minestra Escarole And Little Meatballs Soup Recipes

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)

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.

ESCAROLE AND LITTLE MEATBALL SOUP

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.

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)

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.

MINESTRA

Steps:

• In a soup pot over medium heat, heat the oil.
• Cook garlic, stirring constantly, for 2 minutes.
• Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
• Add the chicken stock and cheese rind (if using).
• Simmer for 15 minutes.
• In a bowl with a fork, mash about 1 cup of the beans, set aside.
• Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
• Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
• Cover and simmer, stirring occasionally, for 20 minutes.
• Add the spinach and cook 5 minutes more or until it wilts.
• Remove the cheese rind,(if using).
• Taste the soup for seasoning and add more dalt and pepper, if needed.
• Ladel into bowls and sprinkle with Parmesan.

ESCAROLE AND MEATBALL SOUP

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.

ESCAROLE AND LITTLE MEATBALL SOUP

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.