Escarole Soup with Beans and Meatballs
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Escarole Soup with Beans and Meatballs
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Feel free to use any meatballs that you wish. I have a meatball recipe here. Depending on the recipe, the meatballs may fall apart if cooked too briskly, or if you stir them in the pot. It's not the end of the world but if you want to cook them separately (frying them in some olive oil on the stovetop, or baking them in the oven), you can add the cooked meatballs when the soup is done. In place of meatballs, slices of sausage would be nice instead in this soup.
I cooked my own beans, starting with 1 cup (200g) dried beans, simmered in plenty of water, until soft. You can use canned beans, drained. Or you can go another route and add a favorite shape of cooked pasta. If using pasta, add it at the end of step #3.
To make this soup vegetarian and vegan, use vegetable stock or the cooked bean liquid in place of the chicken stock, and skip the ...
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Ingredients
- 3 tablespoons (45ml) extra-virgin olive oil
- 3 cloves garlic peeled and minced
- 1 pound (455g, 16 cups) escarole very coarsely chopped
- 1 teaspoon kosher salt or sea salt
- black pepper freshly ground
- 4 cups (1l) chicken stock
- 2 cups (230g) beans cooked
- 12 ounces (340g) meatball about twenty 1-inch (3cm) meatballs, small
- Parmesan Cheese or similar grating cheese, for serving
Instructions
- Heat the olive and garlic together over medium heat in a Dutch oven or large pot.
- Stir the garlic and olive oil, cooking the garlic, just until the garlic softens, about 1 minute. Add the escarole in batches, stirring in the garlic so it's not all at the bottom of the pot, where it can burn (and get bitter). Once all the escarole is added, stir in the salt and some freshly ground black pepper. Lower the heat, cover the pot, and let the escarole cook, lifting the lid once or twice while it's cooking, until the escarole is completely wilted, 2-3 minutes.
- Remove the lid and pour in the stock. Bring the mixture to steady simmer. Stir in the cooked beans, then drop in the meatballs. (Don't stir them, though, which can cause them to lose their shape; just place them in the soup.) Cover the pot and simmer until the meatballs are cooked through, 3 to 5 minutes, depending on their size.
- Ladle the soup into bowls and top with shavings of Parmesan and perhaps an extra drizzle of olive oil, if you'd like.
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