Best 3 Minestra Escarole And Little Meatballs Soup Recipes
Discover the delectable flavors of "Minestra Escarole and Little Meatballs Soup", a classic Italian dish that combines the earthy bitterness of escarole with tender meatballs, simmered in a rich and flavorful broth. This hearty and comforting soup is a delightful tapestry of textures and tastes, perfect for a cozy meal or a special occasion. Whether you are an experienced cook or just starting your culinary journey, this step-by-step guide will equip you with the knowledge and techniques to create an unforgettable "Minestra Escarole and Little Meatballs Soup".
Here are our top 3 tried and tested recipes!
MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)
Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.
Provided by PamLuvs2Cook
Categories European
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim 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.
- In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
- When 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.
- Top with grated Parmesan and serve hot.
Nutrition Facts : Calories 603, Fat 18.5, SaturatedFat 7.2, Cholesterol 164.7, Sodium 3876.1, Carbohydrate 53.2, Fiber 5.9, Sugar 7.7, Protein 51.5
MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)
Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim and clean the escarole.
- Stack the leaves and cut them crosswise into 1 inch strips.
- You should have about 4 cups.
- In a large pot, combine the escarole, broth and carrots.
- Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- Meanwhile, mix together the meatball ingredients.
- Shape the mixture into tiny balls, less than 1 inch in diameter.
- When the escarole is cooked, stir in the pasta and return the soup to the 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.
- Serve hot with more grated Parmesan.
Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2
ESCAROLE AND LITTLE MEATBALL SOUP
Provided by Fran McCullough
Categories Soup/Stew Beef Leafy Green Appetizer Parmesan Ground Beef Fall Escarole Noodle Simmer Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate 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.
- Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- To make the meatballs
- Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
- To assemble
- When the escarole is almost tender, stir in the pasta and return the soup to the 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. Serve hot with grated Parmigiano-Reggiano.
Tips:
- Mise en place: Having all of your ingredients prepped and measured before you start cooking will make the process go much smoother.
- Use fresh escarole: Fresh escarole will have a more vibrant flavor and texture than wilted or old escarole.
- Don't overcook the escarole: Escarole should be cooked just until it is tender, about 5 minutes. Overcooking will make it tough and bitter.
- Use a variety of meats for the meatballs: Using a combination of ground beef, pork, and veal will give the meatballs a more complex flavor.
- Make sure the meatballs are cooked through: The meatballs should be cooked until they are no longer pink in the center.
- Use a flavorful broth: A good quality broth will add a lot of flavor to the soup. You can use chicken broth, beef broth, or vegetable broth.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste.
- Serve the soup with grated Parmesan cheese: Grated Parmesan cheese will add a delicious finishing touch to the soup.
Conclusion:
Minestra Escarole and Little Meatballs Soup is a hearty and flavorful soup that is perfect for a cold winter day. The escarole adds a slightly bitter flavor to the soup, while the meatballs add a savory richness. The soup is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a delicious and comforting soup, give Minestra Escarole and Little Meatballs Soup a try.
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