Escarole Soup with Mushrooms and Little Meatballs
Meatballs:
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
- ½ pound ground veal
- 1 extra-large egg
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup unbleached all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 medium carrot, peeled and chopped into ¼-inch dice
- 1 celery stalk, peeled and chopped into ¼-inch dice
- 1 leek, 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
- ½ pound mushrooms, finely chopped
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 head escarole, coarsely chopped and rinsed thoroughly to remove any grit
- 6 cups Chicken Stock or high-quality canned low-sodium chicken broth
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- ¼ cup freshly grated Parmesan, plus more for serving
Instructions:
Escarole soup used to be a mainstay on the menus of family-run Italian immigrant restaurants, as familiar as pasta with red or white sauce, and with good reason.
- To make the meatballs, 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.
- Combine the remaining meatball ingredients except 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 ½ teaspoon). Cover and refrigerate at least 15 minutes.
- To make the broth, 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.
- Add the meatballs to the soup and poach for 5 minutes. Ladle the soup into warm bowls, sprinkle with the grated Parmesan, and serve. Offer additional cheese on the side.