The fresh bitter taste of the escarole in a warm broth is an excellent meal for a cold day.

Parmesan cheese compliment this soup very well. If you don’t like escarole, any greens will do.

Greens like chicory, kale, spinach and even Swiss chard make a make delicious soups.

When I make this Escarole Soup with Meatballs I usually use only pork but you can use a combination of pork, veal or beef if you prefer.

Just season them up and drop them right in the broth.

This soup makes a totally satisfying meal.

 

 

 

SERVINGS:4 to 6

 

Meatballs

INGREDIENTS

 

• 1 pound of ground pork

• 1 bunch of long green onions, finely chopped

• 1/2 cup of seasoned bread crumbs

• 1/2 cup of fresh grated Parmesan cheese

• 1/4 cup of fresh flat leaf parsley, chopped

• 1/4 tsp of salt

• 1/4 tsp of fresh ground black pepper 

  PREPARATION

   

• In a large bowl, thoroughly combine all the ingredients.

• Roll the meat into 1 inch balls. 

  Soup

  INGREDIENTS

   

• 2 Tbls of extra virgin olive oil

• 1 Tbls of butter

• 2 cloves of garlic, chopped

• 1 yellow onion, chopped

• 2 15oz cans of cannellini beans

• 6 cups of chicken broth

• 1 large bunch of escarole

• 1 tsp of salt

• 1 tsp of fresh ground black pepper 

  PREPARATION

   

• In a large pot, sauté the onions and garlic until tender in the olive oil and butter.

• Stir in cannellini beans

• Add the chicken broth and bring to a boil.

• Reduce and bring to a simmer.

• Cut the bottom of the escarole and rinse the escarole thoroughly in cold water.

• Add the escarole to the broth

• Cover an cook for around 10 minutes.

• Drop the meatballs into the soup and cook for another 10 to 15 minutes.

• Serve with plenty of shaved or grated Parmesan or Romano cheese.