Hearty Escarole and Veal Meatball Soup
Experience the warm comfort of Italian cuisine with this Hearty Escarole and Veal Meatball Soup. This delightful dish features tender escarole leaves simmered in rich chicken broth, accompanied by homemade veal meatballs and delicate pasta. Perfect for a family meal or a cozy evening, each bowl is finished with a sprinkle of freshly grated Parmigiano-Reggiano cheese, adding depth and flavor to every spoonful. Ideal for chilly nights and hearty enough to warm the soul, this soup will surely become a beloved staple in your recipe collection.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
Escarole
1 head (about 1 pound) (Trimmed, washed, and sliced into 1-inch strips)
Chicken Broth
6 quarts (Homemade preferred)
Carrots
3 large (Chopped)
Ground Veal or Beef
1 lb (Raw)
Large Eggs
2 (1 for meatballs, 1 mixed for drizzling)
Onion
1/2 cup (Finely minced)
Plain Breadcrumbs
1 cup (N/A)
Freshly Grated Parmigiano-Reggiano Cheese
1 cup + for serving (N/A)
Salt
1 teaspoon (N/A)
Pepper
To taste (Freshly ground)
Tubetti or Spaghetti
8 ounces (Broken into bite-sized pieces)
Instructions
1
Begin by preparing the escarole: trim off any bruised leaves, cut off the stem ends, and separate the leaves.
2
Wash the escarole thoroughly in cool water, ensuring you clean the center where soil can collect.
3
Stack the leaves and slice them crosswise into 1-inch strips to yield about 4 cups of escarole.
4
In a large pot, combine the escarole, chicken broth, and chopped carrots. Bring the mixture to a gentle simmer over medium heat.
5
Allow the soup to cook for approximately 30 minutes, or until the escarole is nearly tender.
6
While the soup simmers, prepare the meatballs: in a bowl, mix the ground veal (or beef), minced onion, breadcrumbs, grated Parmigiano-Reggiano, eggs, salt, and freshly ground pepper to taste.
7
Shape the mixture into tiny meatballs, ensuring each meatball is less than 1 inch in diameter.
8
Once the escarole has cooked, add the pasta to the pot and return the soup to a simmer. Carefully drop the meatballs into the soup.
9
Cook over low heat for about 20 minutes, stirring gently, until the meatballs and pasta are cooked through.
10
Taste the soup and adjust seasoning as needed. For an added touch, drizzle in one mixed egg while stirring to create delicate egg ribbons throughout the soup.
11
Serve hot, topped with extra freshly grated Parmigiano-Reggiano cheese.
Nutrition Information
7g
Fat
20g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Escarole and Veal Meatball Soup?
It is a warm and comforting Italian dish featuring tender escarole leaves, homemade veal meatballs, and delicate pasta simmered in a rich chicken broth.
What type of meat is used for the meatballs in this recipe?
The recipe calls for one pound of ground veal, though ground beef can be used as a substitute.
How do I prepare the escarole for the soup?
Trim off bruised leaves and stem ends, wash thoroughly in cool water to remove soil, then stack and slice the leaves into 1-inch strips.
How much escarole is needed?
You will need one head of escarole, which is approximately one pound, yielding about 4 cups once sliced.
What kind of broth is recommended?
The recipe recommends using 6 quarts of chicken broth, with homemade broth being the preferred choice for depth of flavor.
How many carrots are used in this soup?
The recipe requires three large carrots that have been chopped.
What ingredients go into the veal meatballs?
The meatballs consist of ground veal (or beef), finely minced onion, plain breadcrumbs, grated Parmigiano-Reggiano, eggs, salt, and freshly ground pepper.
What size should the meatballs be?
The meatballs should be shaped into tiny rounds, ensuring each one is less than 1 inch in diameter.
What type of pasta is best for this recipe?
You can use 8 ounces of tubetti or spaghetti broken into bite-sized pieces.
How do I create egg ribbons in the soup?
While stirring the soup, slowly drizzle in one mixed egg to create delicate egg ribbons throughout the broth.
How long does the escarole simmer before adding other ingredients?
The escarole, broth, and carrots should simmer together for approximately 30 minutes until the escarole is nearly tender.
How long do the meatballs and pasta take to cook?
Once added to the pot, the meatballs and pasta should cook over low heat for about 20 minutes.
What cheese is used for the finishing touch?
Freshly grated Parmigiano-Reggiano cheese is used both in the meatballs and as a topping for serving.
How many calories are in a serving of this soup?
Each serving contains approximately 200 calories.
What is the protein content of this dish?
This soup provides 13 grams of protein per serving.
How much fat is in one serving?
There are 7 grams of fat per serving.
What is the carbohydrate count for this recipe?
There are 20 grams of carbohydrates per serving.
How many eggs are needed in total for the recipe?
Two large eggs are required: one for the meatball mixture and one to be mixed and drizzled into the soup.
How much onion is used for the meatballs?
The recipe calls for 1/2 cup of finely minced onion.
Is this soup suitable for a family meal?
Yes, it is described as a hearty dish that is perfect for a family meal or a cozy evening.
Can I use store-bought breadcrumbs?
Yes, the recipe specifies 1 cup of plain breadcrumbs.
What are the primary tags associated with this recipe?
The tags include Italian, soup, comfort food, meatballs, healthy, homemade, and family meal.
Is the escarole cooked before being added to the broth?
No, the raw sliced escarole is added directly to the broth to simmer.
How much salt is used in the meatball mixture?
One teaspoon of salt is added to the meatball ingredients.
Should the soup be boiling when adding meatballs?
The soup should be at a simmer when you carefully drop the meatballs in.
How many ingredients are in this recipe?
There are a total of 11 ingredients listed for this soup.
What is the first step of the instructions?
The first step is preparing the escarole by trimming bruised leaves and cutting off the stem ends.
Can I use ground beef instead of veal?
Yes, the recipe explicitly states you can use ground veal or beef.
Do I need to cook the pasta separately?
No, the pasta is added directly to the pot with the soup and cooked along with the meatballs.
Is this soup considered a healthy option?
Yes, the recipe is tagged as 'healthy' and contains 200 calories per serving.