← Back to Search Results Italian
escarole-soup-with-meatballs

Photo by: Joseph De Leo
Comments: 2
 

Recipe

This old Italian favorite is a meal in itself. You can make the meatballs ahead and freeze them, so you can put the soup together quickly once they’re defrosted. Escarole is especially low-carb—if you substitute other greens, such as kale, you’ll need to up the ante.

Yield : Serves 3

Ingredients

  • ½ pound ground sirloin
  • ½ cup grated Parmesan cheese
  • ¼ cup crumbled garlic croutons
  • 2 tablespoons minced parsley
  • ¼ teaspoon salt
  • Pepper to taste
  • 1 large egg, lightly beaten
  • ½ cup plus ¼ cup minced onion
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 5 cups shredded escarole, rinsed and dried
  • 4 cups chicken broth
  • Hot red pepper flakes, optional

Directions

Make the meatballs: In a mixing bowl combine the meat, half the cheese, the croutons, parsley, salt, pepper, egg, and ½ cup of minced onion. Mix well with your hands and divide into 24 little meatballs.

In a dutch oven or other large, heavy pot, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot, add the meatballs—half at a time—and sauté until they’re golden brown all over. Remove the meatballs to a plate.

Add the remaining olive oil to the pot along with the additional ¼ cup of onion and cook over low heat, stirring frequently, until the onion is soft. Add the garlic and cook for another couple of minutes. Stir in the escarole, cover, and cook until it’s wilted, about 3 minutes.

Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes. Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.


© 1997 Frances McCullough
 

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Protein: 30g Fat 23g Carbohydrate: 9g

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • chris

    02.08.10 Flag comment

    @scotschinese- thanks for pointing this out. Howling is now optional :)

  • scotschinese

    02.03.10 Flag comment

    A mixing howl?

 

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cook-with-jamie Cook with Jamie
by Jamie Oliver
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
mexican-everyday Mexican Everyday
by Rick Bayless
a-new-way-to-cook A New Way to Cook
by Sally Schneider
food-to-live-by Food to Live By
by Myra Goodman
lucid-food Lucid Food
by Louisa Shafia
desserts-4-today Desserts 4 Today
by Abby Dodge
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?