- Escarole and Meatball Soup
- (Zuppa di Scarola e Polpette)
2 large heads escarole, cored and cut into 2-inch pieces
1 lb ground beef
1/2 cup seasoned bread crumbs
1/2 cup grated Parmigiano cheese, plus more
1/2 cup grated Pecorino cheese
1/2 cup extra virgin 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
Freshly ground black pepper, to taste
8 cups chicken stock
Cooked white rice, for serving
Mix beef, bread crumbs, Parmigiano cheese, Pecorino cheese, 1/4 cup olive oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl.
Form into 30, 1 and 1/2-inch meatballs.
Heat remaining olive oil in an 8-qt saucepan over medium-high heat.
Add sliced garlic and onions.
Cook until lightly browned, about 10 minutes.
Cook until wilted, about 5-6 minutes.
Add chicken stock.
Reduce heat to medium-low.
Cook until meatballs are cooked through, about 20 minutes.
Season with salt and pepper.
Serve over rice.
Top with more Parmigiano cheese and black pepper. Serves 8-10.
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