Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Escarole and Meatball Soup 3.5 (14) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Beatriz Da Costa Prep Time: 15 mins Total Time: 30 mins Servings: 4 Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor. Ingredients 2 slices white bread, crusts removed ¼ cup whole milk ½ pound ground pork ½ pound ground beef ⅓ cup finely chopped onion 1 garlic clove, minced ¼ 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 ½-inch pieces 1 can (15 ounces) kidney beans, rinsed 1 small dried chile pepper, crumbled Directions 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. 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. Print