Homemade Escarole Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 710

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Introduce the recipe for escarole soup with meatballs.

List the ingredients: ground beef, ground pork, veal, fresh breadcrumbs, cannellini beans, parsley, egg, milk, garlic, olive oil, chicken stock, salt, black pepper, parmesan cheese, and escarole.

Chop garlic thinly and sauté it in olive oil in a large soup pot until fragrant.

Prepare the meatball mixture by combining ground beef, pork, veal, chopped parsley, egg, a splash of milk, fresh breadcrumbs, salt, pepper, and grated parmesan cheese in a bowl.

Mix the meatball ingredients gently with clean hands to avoid overworking them, then roll them into small meatballs.

Bring the chicken stock to a rolling boil in the pot with the sautéed garlic.

Carefully drop the meatballs into the boiling stock.

Add the washed and chopped escarole to the pot.

Let the soup cook for about 15 minutes on medium-high heat.

Adjust seasoning with salt and black pepper, being cautious of the saltiness from the chicken stock.

If using, add grated parmesan cheese to the soup before serving.

Serve the soup hot, optionally with pastina or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens