Ingredients for Minestra Escarole And Little Meatballs Soup
- 1 head escarole (about 1 1/2 lbs)
- 8 cups chicken broth
- 2 carrots
- 1 lb ground veal
- 1 egg, lightly beaten (for meatballs)
- 1 small onion
- 1/2 cup plain breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano cheese, plus extra for serving
- Salt, to taste
- Pepper, to taste
- 1 cup ditalini
- 1 egg, lightly beaten (for finishing)
- 2 cloves garlic, minced (optional)
- 2 tablespoons olive oil (optional)
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How to Make Minestra Escarole And Little Meatballs Soup
- **Prep the Escarole:** Trim and discard any bruised outer leaves from the escarole. Cut off the stem ends. Separate the leaves and wash thoroughly in cool water, paying special attention to the center where soil might accumulate. Stack the leaves and cut them crosswise into 1-inch strips. You should have approximately 4 cups of prepared escarole.
- **Sauté Aromatics (Optional):** For a richer flavor, lightly sauté 1 diced onion and 2 cloves of minced garlic in 2 tablespoons of olive oil before proceeding to step 3.
- **Start the Soup:** In a large pot or Dutch oven, combine the prepared escarole, broth, and diced carrots. Bring to a gentle simmer over medium heat. Cook until the escarole is almost tender, about 30 minutes.
- **Make the Meatballs:** (See separate Meatball Mixture recipe below)
- **Add Pasta and Meatballs:** Once the escarole is tender, stir in the pasta and return the soup to a simmer. Gently drop the meatballs into the soup.
- **Simmer:** Cook over low heat, stirring occasionally, until the meatballs and pasta are cooked through, about 20 minutes.
- **Egg Finishing Touch:** Remove from heat. Drizzle in the lightly beaten egg, stirring gently to create delicate egg strands throughout the soup.
- **Season and Serve:** Taste and adjust seasoning with salt and pepper as needed. Top with grated Parmesan cheese and serve hot.
Nutrition Information (Approximate per serving)
Sodium
161 g
Sugar
30g
Fat
35g
Carbs
17g