Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Meatball Escarole Soup
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- #63862
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 large head escarole
1/2 pound ground beef
1 clove garlic, finely minced
1/2 cup grated Parmigiano cheese
1/4 cup bread crumbs
1/4 cup parsley
1/4 teaspoon salt
1 small egg
6 cups chicken stock
directions
Clean escarole. Shred into bite sized pieces. Set aside.
Prepare meatballs: Mix together ground beef, garlic, parmigiano, bread crumbs, parsley, and salt. Break in egg. Mix well. Shape into meatballs the size of marbles. Use a delicate touch when rolling. Too much pressure packs the meat. Set aside.
Combine chicken broth and escarole and bring to a boil. The escarole will cook down. When soup is boiling and escarole has wilted, drop in meatballs one at a time. When all meatballs have been added, stir gently to combine ingredients.
Reduce heat, cover and cook until meatballs are done, about 5 to 10 minutes, depending on size. Serve with exuberant spoonfuls of grated parmigiano cheese.
added by
cookiesfromitaly
nutrition data
Nutritional data has not been calculated yet.
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