Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen. This recipe first appeared in our December 2011 issue along with the special feature Italian America.
Ingredients
- 1 lb. ground beef
- ½ cups seasoned bread crumbs
- ½ cups grated parmesan, plus more
- ½ cups grated pecorino
- ½ cups olive oil
- 1 tbsp. dried Italian seasoning
- 3 cloves garlic, thinly sliced, plus 1, minced
- 2 medium yellow onions, thinly sliced, plus 1, minced
- 1 small bunch parsley, minced
- 1 egg, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 large heads escarole, cored and cut into 2″ pieces
- 8 cups chicken stock
- Cooked white rice, for serving
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Instructions
Step 1
Mix beef, bread crumbs, parmesan, pecorino, ¼ cup oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl. Form into 30, 1 ½″ meatballs; chill.
Step 2
Heat remaining oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low. Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan and black pepper.
- Mix beef, bread crumbs, parmesan, pecorino, ¼ cup oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl. Form into 30, 1 ½″ meatballs; chill.
- Heat remaining oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low. Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan and black pepper.
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