Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Escarole and Meatball Soup 3.5 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print