Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Escarole is a slightly bitter chicory that southern Italians are very fond of using in traditional weddng soup. The escarole is combined with marble-size veal and beef meatballs and simmered in a rich beef broth. The soup can be made ahead and reheated before serving.
1 large egg
1/2 pound ground veal
1/2 pound ground beef sirloin
1/3 cup fresh bread crumbs
2 tablespoons finely minced flat-leaf parsley
1 1/2 teaspoons grated lemon zest
1 teaspoon grated nutmeg
Fine sea salt to taste
8 cups Homemade Beef Broth (page 16)
10 black peppercorns
3 cups escarole leaves, washed, drained, and torn into small pieces
Freshly grated Parmigiano-Reggiano cheese for sprinkling
Preheat the oven to 350° F. In a large bowl, lightly beat the egg. Add the veal, sirloin, bread crumbs, parsley, lemon zest, nutmeg, and salt and mix until well blended. Do not overmix. Form the mixture into small marble-size balls with your hands and place the meatballs on a rimmed baking sheet or in a shallow baking pan.
Bake for 30 minutes. Drain off the fat from the pan.
Meanwhile, in a large pot, combine the broth and peppercorns and bring to a boil.
Add the escarole to the broth, cover, and boil for 5 minutes. Add the meatballs and simmer for 5 minutes. Serve the soup in individual soup bowls and pass the cheese for sprinkling.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.