Escarole Soup Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
72,509 plays
Watch on YouTube | You're Watching Episode: 710
More Laura in the Kitchen Recipes:
Confetti Birthday Cake Recipe
Last Minute Edible Gift Ideas Recipe
Caramel Apple Monkey Bread Recipe
Mexican Style Street Corn Recipe
Roasted Chicken with Mustard Sauce Recipe
Crispy Sausage and Potatoes Recipe

Escarole Soup

Serves 4-6

Prep time: 15 mins
Cook time: 25 mins


Ingredients:
1 lb of Escarole, washed and chopped into bite size pieces
2 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 15oz can of Cannellini Beans, drained and rinsed well
6 cups of Beef or Chicken Stock or you can use a combination of both

For the Meatballs:
1/2 lb of Ground Pork, Beef and Veal Mix
1 Egg
1/4 cup of Freshly Grated Parmiggiano
1/4 cup of Fresh Bread Crumbs
2 Tbsp of Milk
2 Tbsp of Freshly Chopped Parsley
Salt and Pepper, to taste

Process,

1) In a bowl, mix together all the ingredients for the meatballs and set aside for a few minutes.

2) In a large soup pot preheated over medium heat, add the oil and garlic and sautee until fragrant.

3) Add the stock and beans and bring to a boil, meanwhile, roll little meatballs out of the mixture we prepared and drop them in the boiling stock mixture.

4) Add the chopped escarole, season with salt and pepper and cook the soup for about 15 minutes. Serve right away!

Recipe By: Laura Vitale