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Escarole and Meatball Soup

Escarole and Meatball Soup

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

Martha Stewart Living, December 2005 http://www.marthastewart.com/262840/escarole-and-meatball-soup
3
Rated
60100(1)1
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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

Directions

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

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