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Escarole soup Recipe

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This recipe for Escarole soup is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1/2 c. seasoned bread crumbs
1/2 cup grated parmesan,
1/2 cup grated pecorino
1/2 cup olive oil
1 tbsp. dried Italian seasoning
3 cloves garlic, thinly sliced plus 1 minced
2 medium yellow onions, thinly sliced, plus 1 minced
1 small bunch parsley, minced
1 egg, lightly beaten
Kosher salt and freshly ground black pepper
2 large heads escarole, cored and cut into 2 inch pieces
8 cups chicken stock
Cooked white rice for serving
Directions:
Directions:
Mix beef, bread crumbs, parmesan, pecorino, 1/4 cup oil, seasoning, minced garlic and onion, parsley, egg, salt and pepper in a bowl. Form into 30 1&1/2 inch meatballs

Heat remaining oil in a saucepan over medium high heat. Add sliced garlic and onions: cook until lightly browned, about 10 minutes. Add escarole, cook until wilted about 6 minutes. Add stock, boil. Recue heat to medium-low. Add meatballs, cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Server over rice and top with more parmesaan.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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