{"id":455,"date":"2025-04-29T18:36:29","date_gmt":"2025-04-29T18:36:29","guid":{"rendered":"https:\/\/milando.com\/recipes\/?p=455"},"modified":"2025-11-26T01:32:15","modified_gmt":"2025-11-26T01:32:15","slug":"escarole-soup","status":"publish","type":"post","link":"https:\/\/milando.com\/recipes\/escarole-soup\/","title":{"rendered":"Escarole Soup"},"content":{"rendered":"
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Escarole Soup<\/h2>\n\t\t
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Course: <\/span>Soup<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t<\/div>\n\t

Equipment<\/h3>
  • 1 large pot<\/div><\/li><\/ul><\/div>\n\t

    Ingredients<\/h3>

    For the meatballs<\/h4>
    • 1 1\/2<\/span> lbs<\/span> ground veal<\/span> ground chicken or turkey may be substituted<\/span><\/li>
    • 2<\/span> eggs<\/span><\/li>
    • 1<\/span> cup <\/span> breadcrumbs<\/span> may be gluten free, finely ground<\/span><\/li>
    • 1\/2<\/span> cup<\/span> flat leaf parsley<\/span> finely chopped<\/span><\/li>
    • 3\/4<\/span> cup<\/span> parmesan cheese<\/span> grated<\/span><\/li>
    • 2<\/span> tsp<\/span> garlic powder<\/span><\/li>
    • 2<\/span> tsp<\/span> italian seasoning<\/span><\/li>
    • salt and pepper<\/span><\/li><\/ul><\/div>

      For the soup<\/h4>
      • 3<\/span> tbsp<\/span> olive oil<\/span><\/li>
      • 1<\/span> large, sweet onion<\/span> diced<\/span><\/li>
      • 3<\/span> cloves<\/span> garlic<\/span> finely chopped, approx 2 heaping tsps<\/span><\/li>
      • 3<\/span> quarts<\/span> chicken stock or broth<\/span> can use your own chicken soup made with 4 chicken thighs<\/span><\/li>
      • 8<\/span> heads<\/span> escarole<\/span> about 8 lbs., washed thoroughly and chopped into 2-3 inch pieces<\/span><\/li>
      • 2<\/span> eggs<\/span> beaten<\/span><\/li>
      • 1<\/span> cup<\/span> Pecorino Romano cheese<\/span> grated<\/span><\/li><\/ul><\/div><\/div>\n\t

        Instructions<\/h3>
        • Preheat oven to 350 degrees. Line a large baking sheet or two with parchment paper.<\/span><\/div><\/li>
        • In a large bowl, combine ALL the meatloaf ingredients (1 1\/2 lbs ground veal<\/span>, 2 eggs<\/span>, 1 cup breadcrumbs<\/span>, 1\/2 cup flat leaf parsley<\/span>, 3\/4 cup parmesan cheese<\/span>, 2 tsp garlic powder<\/span>, 2 tsp italian seasoning<\/span>, salt and pepper<\/span>).<\/span><\/div><\/li>
        • Using a scoop or tablespoon, make small meatballs, about 1\/2 inch in diameter, out of the mixture and place them on the lined baking sheet. You should fill the baking sheet.<\/span><\/div><\/li>
        • Bake for 10 minutes. They will be set, but not cooked through. Set aside. (I don't do this with the beef. I think the turkey or chicken hold together better in the soup).<\/span><\/div><\/li>
        • Tear or cut 8 heads escarole<\/span>. Wash in a sink full of water 2 times.<\/span><\/div><\/li>
        • Boil the escarole for about 5 or 10 minutes. Drain and set aside.<\/span><\/div><\/li>
        • While the meatballs are in the oven, heat 3 tbsp olive oil<\/span> over medium heat. Add the 1 large, sweet onion<\/span>. Season with salt and pepper<\/span>. Cook until slightly softened, then add 3 cloves garlic<\/span>. Cook for another 2-3 minutes, then add the 3 quarts chicken stock or broth<\/span>, leaving enough room in the pot for the escarole and meatballs. Turn the heat to high.<\/span><\/div><\/li>
        • Once the broth or stock comes to a boil, add the escarole. Let cook for little while, then add the meatballs. Let cook for about 10 minutes, then add the beaten 2 eggs<\/span>, stirring soup so the eggs scramble throughout. Then add 1 cup Pecorino Romano cheese<\/span>, constantly stirring to avoid clumping.<\/span><\/div><\/li>
        • Turn off the heat. Add salt and pepper<\/span>, if needed.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t
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