Escarole and Meatball Soup

Name: Escarole and Meatball Soup
Prep time: 15 min
Total time: 30 min
Ingredients: 2 slices white bread, crusts removed; 0.25 cup whole milk; 0.5 pound ground pork; 0.5 pound ground beef; 0.333 cup finely chopped onion; 1 garlic clove, minced; 0.25 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

3.5

(14)

By

Martha Stewart Editors

Updated on May 16, 2017

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.