Broken Spaghetti Soup With Escarole Recipes

MINI MEATBALL SOUP WITH BROKEN SPAGHETTI AND ESCAROLE

Steps:

• Preheat oven to 400°F
• Season the meat with salt and pepper
• Moisten panko with milk in a small bowl then add to meat
• Add parsley, cheese, grated onion, chopped garlic, egg and a fat drizzle of olive oil, and mix well with your hands to combine
• Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes
• In soup pot over medium-high heat, add butter and melt
• Add pasta and toast until fragrant and toasty; season with salt and pepper
• Remove spaghetti and reserve
• Add olive oil, a turn of the pan, to the pot with the chopped onions, sliced garlic and season with salt and pepper
• Cook to tender, 10 minutes
• Add escarole and wilt; season with nutmeg, salt and pepper
• Add stock and cheese rind, bring soup to a low boil
• Add pasta back to soup and cook to tender
• Add mini meatballs and serve

ESCAROLE SOUP

Steps:

• Preheat the oven to 350 degrees. Cut off the core of the escarole, wash it and then place it in a pot with a couple cups of water to steam it. While escarole is steaming, put the meat in a bowl and cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese. Then, add a layer of breadcrumbs and 1 egg. Mix well. Roll the mixture into 1/2-inch meatballs. Place the meatballs on a baking sheet and bake for 15 minutes. Remove the cooked meatballs from the oven and place them in a brown paper bag with a paper towel. Shake the bag a few times to eliminate excess grease. Drain the steamed escarole and chop it. After chopping the escarole, drain it again.
• Fill a 16 quart stock pot a little more than halfway with cold water. Add chicken, celery, carrots and salt and pepper to taste. Cook on medium heat for approximately 1 1/2 to 2 hours, skimming the top of the pot every 15 minutes or so. Be careful not to add too much salt to the soup until it is finished because the escarole, eggs and cheese have salt in them. After cooking, remove the chicken from the broth and let cool. Turn the stove up to high and bring the broth to a boil. Once the broth comes to a boil, add the escarole and the meatballs. Stir until completely mixed. Cut the chicken into bite sized pieces and add to the soup. Bring soup back to a boil. In a bowl, mix together the eggs and cheese with a wire whisk. Slowly stir the egg/cheese mixture into the boiling soup. Reseason if necessary. Cover the pot and remove from the heat. Let it sit for 15 minutes prior to serving.

MINI MEATBALL SOUP WITH BROKEN SPAGHETTI AND ESCAROLE

Steps:

• Preheat oven to 400*F.
• In a large bowl, season meat with salt and pepper.
• In a small bowl, moisten Panko with milk and then add to meat.
• Add parsley, cheese, grated onion, 2 cloves chopped garlic, egg and a fat drizzle of olive oil to meat bowl, and mix well with your hands to combine.
• Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes. (I used a spring release cookie dough scoop).
• In soup pot over medium--high heat, add butter and melt. Add uncooked pasta and toast until fragrant and toasty; season with salt and pepper. Remove spaghetti and reserve.
• Add olive oil, a turn of the pan, and add chopped onions, 2 cloves sliced garlic and season with salt and pepper. Cook to tender, 10 minutes.
• Add escarole and wilt; season with nutmeg, salt and pepper.
• Add stock and cheese rind and bring soup to a low boil.
• Add pasta back to soup and cook to tender.
• Add mini meatballs and serve.

ESCAROLE SOUP

Steps:

• Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

ESCAROLE SOUP WITH PASTA AND MEATBALLS

Steps:

• Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl. Using moistened hands, shape meat mixture into 3/4-inch meatballs. Heat 1 1/2 cups broth and oil in large pot over medium-high heat. Add meatballs and simmer until firm enough to hold shape, about 5 minutes. Using slotted spoon, transfer meatballs to bowl. Boil broth until reduced to glaze, about 6 minutes. Add celery and onion to pot. Stir until vegetables are soft, about 5 minutes. Add remaining 6 cups broth, pasta, and meatballs with any juices. Reduce heat. Simmer until pasta is tender, about 10 minutes. Add escarole and simmer until wilted, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Serve with remaining 1 cup cheese.

ESCAROLE SOUP WITH GINGER AND CILANTRO

Steps:

• Bring broth to a boil in a 3-quart saucepan. Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally.
• Stir in escarole and chicken; cook for 3 minutes or until chicken is done.
• Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.

ESCAROLE AND LITTLE MEATBALL SOUP

Steps:

• Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
• Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
• To make the meatballs
• Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
• To assemble
• When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

ESCAROLE SOUP WITH RICE

Steps:

• Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
• Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
• Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.
• When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.