Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Escarole and Little Meatball Soup
Escarole and Little Meatball Soup
(Minestra di Scarola e Polpettine)
 
 
Ingredients:
 
For the Soup:
1/2 head escarole (about 1/2 pound)
1 and 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese

For the Meatballs:
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste
 
Directions:
 
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.

Prepare 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.

Prepare the Soup:
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. Serves 6.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy