Escarole Soup
Serves 4
What to Pair With
This recipe is fairly quick to assemble and delicious!! Enjoy
Ingredients
For the meatballs:
1 lb ground beef (or chicken)
1 eggs, beaten
1/4 cup parmesan cheese, grated
1/8 cup parsley, chopped
2 garlic cloves, minced
1 t salt
Combine all ingredients in a bowl and mix until fully incorporated. Use enough bread crumbs so mixture is not too sticky.
Form the mix into 1 inch balls and place on a sheet tray.
Set aside.
For the soup:
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
8 cups chicken broth
Parmesan rind, optional
1 head escarole- washed, drained and cut into bite-sized pieces
1/2 cup ditalini pasta
2 tsp salt
Parmesan cheese, grated
Preparation
Add carrots, celery and onion to a large pot with 2 tbsp oil over medium heat.
Cook until tender, about 10 minutes.
Add broth and bring to a light boil with the cheese rind. Reduce to simmer.
Add escarole and meatballs and cook for 15 minutes (20 min for chicken).
Add pasta and cook 5 minutes. Add salt and remove cheese rind.
Serve in bowls and garnish with grated cheese.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!