Recipe - Escarole Soup With Meatballs

One fourth pound Ground veal or lean ground
beef
5 tablespoon Coarsely grated fresh
Parmesan
2 tablespoon Finely chopped fresh parsley
leaves
3 tablespoon Fine fresh bread crumbs
One fourth teaspoon Salt
1 lg Egg, beaten lightly
3 tablespoon Olive oil (preferably
extravirgin, available at
specialty foods shops, some
supermarkets, and some
natural food stores)
1 cup Finely chopped onion
1 teaspoon Minced garlic
4 cup Packed shredded escarole,
rinsed & spun dry
2 cup Canned chicken broth

In a bowl combine well the veal, 2 tablespoons of the Parmesan, the
parsley, the bread crumbs, the salt, half the egg, reserving the remaining
egg for another use, and freshly ground pepper to taste and form the
mixture into 12 walnutsize balls. (The mixture will be soft.) In a large
heavy saucepan heat 1 tablespoon of the oil over moderately high heat until
it hot but not smoking, in it saute the meatballs, turning them, for 3
minutes, or until they are just firm to the touch and browned lightly, and
transfer them with a slotted spoon to a plate. Add the remaining 2
tablespoons oil and the onions to the pan and cook the mixture over
moderately low heat, stirring occasionally, until the onion is softened.
Add the garlic and cook the mixture, stirring occasionally, for 2 minutes.
Add the escarole and cook the mixture, cover, over low heat, stirring
occasionally, for 3 minutes, or until the escarole is wilted. Add the
broth, the meatballs, and freshly ground pepper to taste, bring the liquid
to a boil, and simmer the soup for 3 minutes. Serve the escarole soup
sprinkled with the remaining 3 tablespoons Parmesan.

Yield: 3 One half cups, serving 2.
NOTES : (Courtesy of Gourmet Magazine)

Recipe by: Cooking Live Show #CL8798

Posted to MCRecipe Digest V1 #376, by Angele Freeman
jfreeman@netusa1.net on Fri, 17 Jan 1997.