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Under 30 Minutes

Under 30 Minutes

Escarole and Meatball Soup

Simmer herbed meatballs with escarole and kidney beans for a soothing soup.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4
Photography: Beatriz Da Costa

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Ingredients

  • 2 slices white bread, crusts removed
  • 1/4 cup whole milk
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/4 cup dried currants
  • 2 tablespoons fresh oregano, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 1 head escarole (about 6 ounces), cut into 1/2-inch pieces
  • 1 can (15 ounces) kidney beans, rinsed
  • 1 small dried chile pepper, crumbled

Variations

Martha doubled all the ingredients for this recipe on the show. Serves 8.

Directions

  1. Step 1

    Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.

  2. Step 2

    Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.

  3. Step 3

    Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.

Source
Martha Stewart Living, December 2005

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