Archive | Oregano

David’s Sunday Afternoon Meatball & Escarole Soup

David’s Sunday Afternoon Meatball & Escarole Soup   Keywords: soup/stew 6072216 Ingredients 1 chicken or duck carcass chicken broth or chicken bouillon (enough liquid to cover the carcass) Oregano Salt 1lb ground lamb or beef 2 Eggs 2 slices of bread, crumbled 3/4 cup parmesan, grated garlic zest of 1 lemon 1 head Escarole Instructions For the Broth Boil a chicken or duck carcass in chicken bouillon or broth to make a doublerich stock. The longer the better. Add a little oregano and salt to taste. Refrigerate, then skim off fat from top of pot. *Alternatively, use good quality boxed chicken broth. For the Meatballs In a mixing bowl combine 1 lb. ground lamb or beef with 2 eggs, 2 slices crumbled bread, 3/4 to 1 c. parmesan grated, garlic, lemon zest. Mix until well incorporated. Roll into ping pong ball or smaller size. In a skillet over high heat brown the meatballs, turning 3-4 sides. Set aside. For the Soup Tear up 1 entire head escarole into 3-4 inch pieces. Add meatballs and escarole into broth at same time. Bring to a simmer over medium to medium-high heat, then turn it off. Let sit for a little while, then ladle into deep bowls. Serve with some crusty bread, and maybe some roasted poultry meat, along with a big leafy green salad (spinach would be nice). Powered by Recipage

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions