Minestra Escarole And Little Meatballs Soup Recipes

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MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)



Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by PamLuvs2Cook

Categories     European

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 head escarole (about 1 pound)
6 quarts chicken broth, homemade if you have it
3 large carrots, chopped
1 lb ground veal or 1 lb beef
2 large eggs
1/2 cup onion, finely minced
1 cup plain breadcrumbs
1 cup freshly grated parmigiano-reggiano cheese
1 teaspoon salt
pepper, freshly ground (to taste)
8 ounces tubetti or 8 ounces spaghetti, broken into bite sized pieces
1 large egg, mixed
freshly grated parmigiano-reggiano cheese

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate 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.
  • In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
  • When the escarole is cooked, stir in the pasta and return the soup to a 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. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
  • Top with grated Parmesan and serve hot.

Nutrition Facts : Calories 603, Fat 18.5, SaturatedFat 7.2, Cholesterol 164.7, Sodium 3876.1, Carbohydrate 53.2, Fiber 5.9, Sugar 7.7, Protein 51.5

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)



Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 head escarole (about 1 pound)
6 quarts chicken broth
3 large carrots, chopped
8 ounces tubetti or 8 ounces spaghetti, broken into bite size pieces
1 lb ground beef
2 large eggs
1/2 cup very finely minced onion
1 cup plain breadcrumbs
1 cup grated parmesan cheese
1 teaspoon salt
fresh pepper

Steps:

  • Trim and clean the escarole.
  • Stack the leaves and cut them crosswise into 1 inch strips.
  • You should have about 4 cups.
  • In a large pot, combine the escarole, broth and carrots.
  • Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the meatball ingredients.
  • Shape the mixture into tiny balls, less than 1 inch in diameter.
  • When the escarole is cooked, 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 more grated Parmesan.

Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

Provided by Fran McCullough

Categories     Soup/Stew     Beef     Leafy Green     Appetizer     Parmesan     Ground Beef     Fall     Escarole     Noodle     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

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.

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