• 14 Ratings

Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Variations

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

Reviews

14 Ratings
  • 5 star values: 1
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0