Minestra (Escarole and Little Meatballs Soup)

READY IN: 1hr 10mins
Recipe by PamLuvs2Cook

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

Top Review by breezermom

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.

Ingredients Nutrition


  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. 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. Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
  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. Top with grated Parmesan and serve hot.

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