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Escarole Soup With Meatballs

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Great with a full bodied chardonnay and sourdough bread; a hearty and totally satisfying cool season meal in itself.

Ground turkey meatballs:
  • 1 cup soft bread crumbs (2 slices wheat bread)
  • 1/2 cup low-fat milk
  • 1 teaspoon Worcestershire sauce
  • 1 pound ground turkey
  • 1 sweet Italian turkey or chicken sausage, casing removed
  • 2 egg whites
  • 3 scallions, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
Soup:
  • 2 tablespoons olive oil
  • 2 large cloves garlic, minced
  • 1 onion, coarsely chopped
  • 2 carrots, sliced
  • 2 tomatoes, coarsely chopped
  • 7 cups chicken stock
  • 1 large bunch escarole, (1 pound) cut crosswise into 1/2 inch strips
  • 1/3 cup long grain white rice
Garnish:
  • 1/2 cup chopped parsley, 3 tablespoons grated parmesan cheese

Meatballs: Soak bread crumbs in milk until soft. Squeeze out excess moisture. Combine well with remaining ingredients (sauté a teaspoon of meat mixture, to taste and check for seasoning.) Refrigerate mixture until chilled, then shape into small balls.

Soup: Heat oil in a large saucepan or Dutch oven, add garlic and onion, and sauté until softened. Add carrots, tomatoes and chicken stock. Cover pan. Bring to a boil, then simmer for 10 to 15 minutes or until carrots are almost tender. Add escarole and rice. Return to a boil, then simmer covered for 10 minutes. Drop in the meatballs (pot will be full) and cook an additional 10 to 15 minutes, gently mixing meat balls occasionally to redistribute them, until meatballs test done.

Serve in soup bowls with a sprinkling of parsley and Parmesan cheese. Makes 3 quarts.

 

 

 


 


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Meatballs: Soak bread crumbs in milk until soft. Squeeze out excess moisture. Combine well with remaining ingredients (sauté a teaspoon of meat mixture, to taste and check for seasoning.) Refrigerate mixture until chilled, then shape into small balls.

Soup: Heat oil in a large saucepan or Dutch oven, add garlic and onion, and sauté until softened. Add carrots, tomatoes and chicken stock. Cover pan. Bring to a boil, then simmer for 10 to 15 minutes or until carrots are almost tender. Add escarole and rice. Return to a boil, then simmer covered for 10 minutes. Drop in the meatballs (pot will be full) and cook an additional 10 to 15 minutes, gently mixing meat balls occasionally to redistribute them, until meatballs test done.

Serve in soup bowls with a sprinkling of parsley and Parmesan cheese. Makes 3 quarts.

 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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