1/1 Photo of Minestra (Escarole and Little Meatballs Soup)
1 hr 10 mins
From the Sopranos Family Cookbook with a little addition at the end from me. Yummy!
My Private Note
Units: US | Metric
- 1 head escarole (about 1 pound)
- 6 quarts chicken broth, homemade if you have it
- 3 large carrots, chopped
For the Meatballs
- 1 lb ground veal or 1 lb beef
- 2 large eggs
- 1/2 cup onion, finely minced
- 1 cup plain breadcrumbs
- 1 cup freshly grated parmigiano-reggiano cheese
- 1 teaspoon salt
- pepper, freshly ground (to taste)
Foe the end of cooking and serving
- 1Trim 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.
- 2In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- 3Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
- 4When 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.
- 5Top with grated Parmesan and serve hot.
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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
- Total Fat 17.8 g
- Saturated Fat 6.9 g
- Cholesterol 164.7 mg
- Sodium 3778.9 mg
- Total Carbohydrate 43.6 g
- Dietary Fiber 5.3 g
- Sugars 6.8 g
- Protein 49.6 g