Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: October 31st, 2013
Escarole Soup with Beef Meatballs will make you fall in love with Italy

italian foodThanks to everyone who entered the drawing for “Great Homemade Soups: A Cook’s Collection,” by Paul Gayler. The winner is Pamela A. Mackowski. I’ll pop it in the mail today.

If you are not Pamela A. Mackowski, you are eligible to enter the drawing for “Crazy for Italian Food: A Memoir of Family, Food & Place with Recipes,” by Joe Famularo.
The book includes lovely descriptions of Italy and his Italian friends and family, all of whom inspired in him wonderful food.
The book would be a treasure to anyone who feels a tug toward the homeland of pasta, pizza and canolis. Every chapter ends with several recipes appropriate to a short tale. This one looked good to me:

Escarlole Soup With Beef Meatballs

Serves 6 - 8
Allergy Milk, Wheat
Meal type Soup
Misc Serve Hot
Region Italian

Ingredients

  • 1 medium slice Italian bread (crust removed)
  • 1/3 cup whole milk
  • 3/4lb lean ground beef
  • 3/4 cups grated (Parmesan cheese)
  • 1 large egg (well beaten)
  • 1/2 cup flat-leaf parsley (finely chopped)
  • 1 pinch Kosher salt, pepper (to taste)
  • 1 head escarole (about 1 pound)
  • 2 1/2 quarts chicken broth (homemade, or)
  • 5 cups chicken broth (canned, and 5 cups water)

Directions

Step 1
1. In a small bowl, soak bread in milk until bread is thoroughly moist, about 5 minutes. Squeeze dry and crumble bread into a larger bowl.
Step 2
2. Add beef, 1/4 cup cheese, egg, parsley, salt and pepper. Mix well and form into marble-sized balls, about 60 in number, and put them on waxed paper or on a plate.
Step 3
3. Trim and separate the escarole leaves. Rinse well and cook in boiling salted water until tender, 5 minutes. Drain and put leaves in cold water, drain again and squeeze dry. Thinly slice the leaves.
Step 4
4. Bring broth to boil over medium heat, add meatballs and simmer, covered, 5 minutes. Add escarole and, partially covered, cook 10 minutes longer. Serve in large bowls and pass remaining cheese.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I don’t share or store this information.

By the way: Happy Haunting!

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