Escarole and Little Meatball Soup

Daune (pronounced "Dawn") Browne


This is called Minestra.


★★★★★ 1 vote

1 Hr
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1 head
escarole (about 1 lb)..i've also used spinach
6 qt
chicken broth, preferably homemade
3 large
carrots, chopped


1 lb
ground beef
2 large
1/2 c
very fine minced onion
1 c
plain bread crumbs
1 c
parmesan cheese
1 tsp
pepper to taste


8 oz
ditalini or tubetti or spaghetti broken into bite-sized pieces
parmesan cheese

How to Make Escarole and Little Meatball Soup


  • 1Trim escarole and discard any bruised leaves. Cut off stem ends, separate leaves, wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • 2In large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • 3Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • 4When the escarole is cooked, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.
  • 5Serve hot with grated Parmesan.

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About Escarole and Little Meatball Soup

Course/Dish: Other Soups
Other Tag: Healthy
Hashtag: #Italian-style

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