The Escarole Soup with Meatballs is a delicious dish that Aunt Maria serves after the classic ravioli during large meals. It seems to help everything go down and is so good that even if you are full, you can’t resist it. To be “light,” the meatballs must be fried, otherwise it doesn’t taste like anything! I’m sure once you try it, you’ll make it again.
Also read
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Frying, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz ground beef
- 3.5 oz breadcrumbs (soaked in water)
- 4 sprigs parsley
- 1 oz Parmigiano Reggiano DOP (grated)
- 1 egg (medium)
- 1 clove garlic
- 0.1 oz fine salt
- 4.2 cups vegetable broth (or meat)
- 17.5 oz escarole (endive) (endive)
- 2 cups peanut oil
Tools
- Bowl
- Frying Pan
- Pressure Cooker
- Pot
Steps
Place the torn breadcrumbs in a bowl, add water and let it absorb. In another bowl, add the ground beef and chopped parsley. Drain the breadcrumbs from the water, squeeze well, and add to the meat along with the egg, garlic, grated Parmigiano, and salt. Mix well with a spoon and then with your hands until you get a well-combined mixture. Let it rest for 10 minutes.
With oiled hands, make many balls the size of a cherry and fry them, a few at a time, in plenty of oil. Drain them as soon as they color and dry on absorbent paper.
Wash the escarole well, leaf by leaf, and steam in the pressure cooker (5 minutes after the whistle) using the basket. You can also cook it in a little water that you will keep to extend the broth. Drain the escarole and chop it with a mezzaluna. Add it to the broth, bring to a boil, and add the meatballs. Cook for another 15 minutes to thicken, check the saltiness, and turn off.
