minestra
When you are in the mood for an easy-to-make soup that the whole family will love, then you have to try this! This has been a family favorite for many years. From my family to yours, I do hope you enjoy it!
Blue Ribbon Recipe
This warm, comforting minestra will be a family favorite. Sweet carrots and fresh escarole add a lovely pop of color and flavor to the savory chicken broth base. Ditalini pasta adds bulk to the soup. But the real star of the soup is the hearty meatballs. The blend of meat and veal, mixed with the Parmesan cheese and onions, really adds wonderful, savory flavor. Pair this with crusty bread for a comforting meal. This recipe does not have the traditional beans, but if you'd like to, add a can or two of cannellini beans. Can't find escarole? Spinach is a good substitute. If you don't want to use ground veal, use all ground beef instead.
Ingredients
- SOUP BASE
- 1 pound fresh escarole
- 4 1/2 quarts chicken broth
- 3 large carrots, chopped
- 8 ounces Ditalini, Tubetti or spaghetti, broken into bite size pieces
- - Parmigiano-Reggiano, grated
- FOR THE MEATBALLS
- 1/2 pound ground beef
- 1/2 pound ground veal
- 2 large eggs
- 1/2 cup finely minced onion
- 1 cup bread crumbs, seasoned
- 1 cup Parmigiano-Reggiano, grated
- 1 teaspoon salt
- - pepper, to taste
How To Make minestra
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Step 1Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and 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. -
Step 2In a large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole and carrots are almost tender, about 30 minutes.
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Step 3Meanwhile, mix all of the meatball ingredients. Shape the mixture into tiny balls.
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Step 4When the escarole is cooked, stir in the pasta and return the soup to a simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently until the meatballs and pasta are cooked, about 20-30 minutes.
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Step 5Taste for seasoning and top off with Parmigiano-Reggiano cheese. A good, hearty bread goes well with this, too!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
