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Escarole Soup

Escarole Soup



This recipe for rustic escarole soup comes from saveur's executive editor
Dana Bowen. The bitter green reveals its sweet and earthy aspects as meatballs
enriched with cheese simmer to succulence.

1 lb. ground beef
1⁄2 cup seasoned bread
 crumbs
1⁄2 cup grated parmigiano- reggiano, plus more
 for serving
1⁄2 cup grated pecorino
 romano
1⁄2 cup 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 flat-leaf
 parsley, minced
1 egg, lightly beaten
 Kosher salt and freshly
 ground black pepper,
 to taste
2 large heads escarole,
 cored, cut into 2-inch
 pieces
8 cups chicken stock
 Cooked white rice,
 for serving




 1 Mix the beef, bread crumbs, parmigiano, pecorino,
1⁄4 cup oil, Italian seasoning, minced garlic and onion,
parsley, egg, salt, and pepper in a bowl. Form into thirty
11⁄2-inch meatballs; chill.
2 Heat the remaining oil in an 8-qt. saucepan over
medium-high heat. Add the sliced garlic and onions; cook
until lightly browned, about 10 minutes. Add the escarole;
cook until wilted, about 6 minutes. Add the stock; bring
to a boil. Reduce the heat to medium-low. Add the
meatballs; cook until the meatballs are cooked through,
about 20 minutes. Season with salt and pepper. Serve over
rice, and top with more parmigiano and black pepper.
Cooking Note The generously seasoned meatballs in this
soup can be made with ground chicken or turkey in place
of the beef called for here.

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