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Add a photoThis is from - The Frugal Gourmet Cooks with Wine.
I like to use either ground chicken or turkey for the meatballs & I also add a can of rinsed cannelloni beans, too.
I almost always double this recipe & prefer Pecorino Romano Cheese to Parmesan = use your favorite & Enjoy!
Порций: 6
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Ингредиенты
- For the meatballs;
- 1/2 cup fresh breadcrumbs
- 1/2 cup milk
- 1/2 pound finely ground beef
- 1/2 pound ground pork
- (OR use ground chicken or turkey)
- 1 egg, beaten
- 3 Tbsp freshly and finely grated cheese Romano or Parmesan
- (your choice)
- 6 fresh sage leaves, minced
- 2 cloves garlic, minced
- About 1 Tbsp lemon zest
- 1 tsp salt
- A few grinds of black pepper
- For the rest of the soup;
- 2 Tbsp olive oil
- 5 cloves garlic, very thinly sliced (I am a 'presser')
- 1 bunch (about 1 pound) escarole, washed and dried and roughly chopped
- 8 cups chicken stock or broth
- Additional salt and fresh ground black pepper to taste
- For serving;
- Top with grated cheese
Инструкции
- To make the meatballs: Place bread crumbs in a small bowl. Pour milk over crumbs and allow to stand while you beat/mince/zest everything else. Combine other ingredients in a large bowl; gently squeeze breadcrumbs to remove some of the liquid; add to other ingredients and mix very thoroughly with your hands. Roll mixture into smallish balls, about 2 tsp each, and place on a baking sheet (or, more likely, a pair of baking sheets). Keep your hands wet with cold water during this process to forestall sticking. When all meatballs are made, place baking sheets in the refrigerator and allow to chill while you're making the soup; this will help keep them from falling apart when you add them to the simmering broth.
- To make the soup: Heat olive oil over medium-low heat. Add garlic and cook, stirring constantly, for one minute. Don't let it burn! Add escarole and cook, stirring near-constantly, until collapsed, about 3 minutes. Add broth; bring to a boil; cover and simmer gently for 30 minutes.
- At end of simmering period, gently and delicately (!) add meatballs to soup. I found this easiest to do by scooping them up, six or so at a time, with a broad-bladed spatula. Do not stir! They are very fragile at this point and are just looking for an excuse to break up. Let them cook, unstirred, for about 3 minutes. Then you can stir, ever so gently, and only once or twice. Keep liquid at a barest simmer until meatballs are just cooked through, about six more minutes.
- Ladle soup into warmed shallow bowls and top each serving with some delicious grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 207 | 61% |
| Total Fat 23.15g | 29% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 1102mg | 46% |
| Potassium 531mg | 15% |
| Total Carbs 10.15g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.81g | 1% |
| Protein 21.44g | 34% |
_small.png "Escarole Soup with Tiny Meatballs"){kind=small}
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