Escarole and Meatball Soup
February 20, 2017
One of the most beloved soups of southern Italy and served at many a wedding where it is known as wedding soup (minestra maritata), escarole and meatball soup is welcome anytime but especially now when sturdy heads of escarole are available. Escarole is an essential ingredient for this soup but besides that, it is also loaded with vitamins. Some cooks like to add tiny soup pasta like acini di pepe or orzo to the simmering soup.
Escarole and Meatball Soup
Serves 8
For the broth
1 large onion, peeled
10 to 12 whole cloves
2 large celery stalks with leaves, cut into quarters
2 large carrots, scraped and cut into quarters
1 large bay leaf
1 small bunch parsley
3 fresh sprigs thyme
3 pounds chicken wings
1 large lemon, thinly sliced into rounds, seeds removed
1 head escarole, cleaned and coarsely chopped
Salt to taste
Grinding black pepper
Grated Pecorino cheese to sprinkle on top
For the meatballs
1/3-cup fresh breadcrumbs, crust removed
3 tablespoons milk
1/2 pound ground veal or chuck
1 small egg
1/4 cup grated Pecorino cheese
1 garlic clove, minced
1 1/4 teaspoons salt
Grinding black pepper
2 tablespoons extra virgin olive oil
Stud the onion with the cloves and place in a large soup pot with the celery, carrots, bay leaf, parsley thyme, chicken wings and lemon slices. Cover the ingredients with water and bring to a boil. Turn the heat down to simmer so that the water is barely moving. Cover the pot and cook for 1 1/2 hours.
Meanwhile make the meatballs.
In a small bowl combine the breadcrumbs with the milk and set aside.
In a medium bowl add the veal or chuck, egg, cheese, garlic, salt and pepper and the soaked breadcrumbs. Make meatballs the size of marbles.
Grease a rimmed baking sheet with the olive oil and place the meatballs o the sheet as you make them.
Bake in a preheated 350F oven for 20 minutes or until lightly browned.
Transfer the meatballs to a bowl and refrigerate them. These can be made three days ahead.
Remove the chicken wings from the pot and set aside on a cutting board. Strain the broth through a sieve, pressing on the vegetables to extract as much liquid as possible. Discard the solids and return the broth to the pot. Bring to a boil and stir in the escarole. Cook 3 to 4 minutes just until the escarole wilts. Add the meatballs to the broth. Remove the meat from the chicken wings and add it to the broth. Correct the seasoning and add grated Pecorino cheese on top. Serve hot.
Recipe from Ciao Italia Family Classics by Mary Ann Esposito
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