Mini Meatball Soup With Broken Spaghetti And 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

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

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.

BROKEN SPAGHETTI SOUP WITH ESCAROLE

Steps:

• In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve.
• To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender.
• Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water.
• Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.

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 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.

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
• When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth.
• When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.
• When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread.