Escarole SoupDecember 2, 2007 at 11:18 pm | Posted in Soup | 1 Comment
I believe that most people know this soup as a variation of Italian wedding soup, but italian wedding soup usually has small bits of pasta in it, this doesnt. According to Greg, who knows very little about cooking, but is Italian, they’re the same. But I know I’ve heard Lisa (MIL) make it with pasta and call it Italian Wedding Soup. Pretty much the name of this soup has me confused, but it is beyond delicious! And the little baby meat balls … so good.
Lisa made some for Thanksgiving and we were supposed to pick up leftovers the next day, but we never got over to their house. I was craving soup today and this seemed like the perfect thing to make and it was great with the chicken pomodoro not-so-pannini’s.
These are the directions Lisa sent me…
2 LARGE (32 oz cans) cans of College Inn Chicken Broth
1 lb Carrots – sliced
2 stalks Celery – sliced (I didn’t use the celery because I don’t like celery)
1 Onion – diced
1 lb of hamburger
1 to 2 bunches of escarole (depending on size) … two bunches look like a lot but it cooks down and becomes really small
Romano cheese ½ cup to 1 cup (Greg, my personal meatball maker used 1 cup)
Salt – pepper
Mix hamburger with cheese, salt, pepper and parsley – form into small meatballs (and small means bitty baby sized). Cook in chicken broth about 20 minutes. Remove from broth and strain and remove grease.
Wash and cut up escarole – cook in water for 10 minutes – drain. Try to get rid of as much of the excess water as possible
Sauté onion, carrots and celery in a little olive oil to release flavors – add bay leaf, dried parsley, salt, pepper, broth, cooked escarole and cooked meatballs – let sit to meld flavors.