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Adams Escarole Meatball Soup

Here's how you make Adams Escarole Meatball Soup
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  • Servings: 4-6
  • Prep: 30-40m
  • Cook: 25-35m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • FOR MEATBALLS
  • 1 tablespoon olive oil (extra virgin)
  • 1 shallot, minced
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 1/2 pound veal, ground (refer to NOTE)
  • 1 egg (extra-large)
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 cup all-purpose flour (unbleached)
  • FOR BROTH
  • 2 tablespoons extra virgin olive oil
  • 1 carrot, chopped (medium carrot, peeled and chopped into 14-inch dice)
  • 1 celery stalk, chopped (peeled and chopped into V4-inch dice)
  • 1 leek, finely chopped (white part only, trimmed of roots and tough outer leaves, finely chopped, and swirled vigorously in a bowl of cold water to remove any grit)
  • 1/2 pound mushrooms, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 escarole head (coarsely chopped and rinsed thoroughly to remove any grit)
  • 6 cups chicken stock (use high-quality canned low-sodium chicken stock)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup freshly grated Parmesan cheese (plus more for serving)
  • 1 tablespoon grated lemon rind
  • Lemon juice, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Meatballs

  • Step 1: Heat 1 tablespoon of olive oil in a small sauté pan over medium heat. Add the shallots and garlic, season with salt and pepper, and cook until tender about 3 minutes. Let cool.

  • Step 2: Combine the remaining meatball ingredients except for the flour in a bowl, add the shallots and garlic, and mix. Test the mixture by forming a small amount into a ball and frying it. Taste, and adjust the seasonings in the meat mixture as necessary. Dust your hands with flour and form the mixture into meatballs the size of marbles (about 12 teaspoons). Cover and refrigerate for at least 15 minutes.

  • Broth

  • Step 3: Heat 2 tablespoons of olive oil in a soup pot over medium heat. Add the carrot, celery, leek, and mushrooms, and season with salt and pepper. Cook for 5 minutes or until tender. Add the garlic and escarole, cover, and cook for 5 minutes. Add the chicken stock and herbs and cook, uncovered, for an additional 10 minutes. Taste and adjust the seasonings.

  • Step 4: Add the meatballs to the soup (or if you prefer, you can fry them with a little olive oil in a skillet before adding them to the soup).

  • Step 5: Poach for 5 minutes. Add the lemon rind and lemon juice. The lemon rind and juice helps brighten it all up, but be careful in not adding too much of the juice, therefore start small and increase, if necessary, and definitely taste as you go.

  • Step 6: Ladle the soup into warm bowls, sprinkle with the grated Parmesan, and serve. Offer additional cheese on the side.

  • NOTE: You can also use a combination of veal and pork. I particularly like using a combo of veal and pork sausage, either Italian or country sausage. I also prefer, sauteeing in a skillet prior to popping the meatballs into the soup and don't care in throwing it into the broth on its own.

We hope you enjoy this recipe!

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