David’s Sunday Afternoon Meatball & Escarole Soup

Blog

David’s Sunday Afternoon Meatball & Escarole Soup

escarole  soup

David’s Sunday Afternoon Meatball & Escarole Soup

 

Keywords: soup/stew

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
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest
Share on reddit
Reddit
Share on whatsapp
WhatsApp