Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Minestra (Escarole and Little Meatballs Soup) Recipe
    Lost? Site Map

    Minestra (Escarole and Little Meatballs Soup)

    Minestra (Escarole and Little Meatballs Soup). Photo by breezermom

    1/1 Photo of Minestra (Escarole and Little Meatballs Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    PamLuvs2Cook's Note:

    From the Sopranos Family Cookbook with a little addition at the end from me. Yummy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the Meatballs

    Foe the end of cooking and serving

    Directions:

    1. 1
      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.
    2. 2
      In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
    3. 3
      Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
    4. 4
      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.
    5. 5
      Top with grated Parmesan and serve hot.

    Ratings & Reviews:

    • on February 27, 2011

      55

      I made this exactly as posted, except I forgot the eggs at the end....I don't think I missed them, except it would add bulk to the soup. I halved the recipe expecting to get 3 servings, but ended up with about 7 servings. Other, than this, this soup is spot on....delicious! I added the seasonings I liked at the end, as the poster suggested. I did add garlic in the first step, as I can't seem to make anything without garlic. Do check your seasonings before serving...I used homemade stock, that had no salt added. So I added salt. I also added pepper and a bit of italian seasoning. But if you use canned stock, you might not need salt. Taste before adding seasonings! This soup is delicious and very filling....made for PAC Spring 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2007

      45

      This was easy and yummy. I forgot the carrot, and skipped the egg. Went together in no time with already made meatballs. DD loved it. Nice sunday lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2007

      55

      Yeah Pam, this is fantastic!!! Followed your directions exactly and served the soup with pesto garlic bread. Everyone loved it!! I will make this a lot, especially in the cold months. This is a wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Minestra (Escarole and Little Meatballs Soup)

    Serving Size: 1 (1281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 550.6
     
    Calories from Fat 160
    29%
    Total Fat 17.8 g
    27%
    Saturated Fat 6.9 g
    34%
    Cholesterol 164.7 mg
    54%
    Sodium 3778.9 mg
    157%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.8 g
    27%
    Protein 49.6 g
    99%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites