Clean escarole. Shred
into bite sized pieces. Set aside.
Prepare meatballs: Mix
together ground beef, garlic, parmigiano, bread crumbs, parsley, and salt.
Break in egg. Mix well. Shape into meatballs the size of a large marble.
Combine chicken broth
and escarole and bring to a boil. The escarole will cook down. When soup
is boiling and escarole has wilted, drop in meatballs one at a time. When
all meatballs have been added, stir gently to combine ingredients.
Reduce heat, cover and
cook until meatballs are done, about 5 to 10 minutes, depending on size.
Serve with exuberant
spoonsful of grated parmigiano cheese.
Serves: 4 to 6
Torchia Boothby for Lucia Fressola
Carmen Flak for Lucia
back to meatball recipes - history and how to handle ground meat
have a way of experimenting with family recipes (read
'the beat goes on'). Mimi adds fennel seeds and nutmeg to the meatball
recipe. Both are delicious.