Reviews Add Rating & Review 14 Ratings 5 star values: 1 4 star values: 8 3 star values: 2 2 star values: 3 1 star values: 0
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Gallery Escarole and Meatball Soup Credit: Beatriz Da Costa Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 2 slices white bread, crusts removed 1/4 cup whole milk 1/2 pound ground pork 1/2 pound ground beef 1/3 cup finely chopped onion 1 garlic clove, minced 1/4 cup dried currants 2 tablespoons fresh oregano, finely chopped Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 4 cups homemade or low-sodium store-bought chicken stock 1 head escarole (about 6 ounces), cut into 1/2-inch pieces 1 can (15 ounces) kidney beans, rinsed 1 small dried chile pepper, crumbled
Variations Martha doubled all the ingredients for this recipe on the show. Serves 8.
Gallery Escarole and Meatball Soup Credit: Beatriz Da Costa
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Escarole and Meatball Soup Credit: Beatriz Da Costa
Escarole and Meatball Soup
Credit: Beatriz Da Costa
Escarole and Meatball Soup
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 2 slices white bread, crusts removed 1/4 cup whole milk 1/2 pound ground pork 1/2 pound ground beef 1/3 cup finely chopped onion 1 garlic clove, minced 1/4 cup dried currants 2 tablespoons fresh oregano, finely chopped Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 4 cups homemade or low-sodium store-bought chicken stock 1 head escarole (about 6 ounces), cut into 1/2-inch pieces 1 can (15 ounces) kidney beans, rinsed 1 small dried chile pepper, crumbled
Directions
Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.
Variations Martha doubled all the ingredients for this recipe on the show. Serves 8.
Variations
Martha doubled all the ingredients for this recipe on the show. Serves 8.
Reviews
Add Rating & Review 14 Ratings 5 star values: 1 4 star values: 8 3 star values: 2 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 14 Ratings 5 star values: 1 4 star values: 8 3 star values: 2 2 star values: 3 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 1 4 star values: 8 3 star values: 2 2 star values: 3 1 star values: 0
14 Ratings 5 star values: 1 4 star values: 8 3 star values: 2 2 star values: 3 1 star values: 0
14 Ratings 5 star values: 1 4 star values: 8 3 star values: 2 2 star values: 3 1 star values: 0
5 star values: 1 4 star values: 8 3 star values: 2 2 star values: 3 1 star values: 0
All Reviews for Escarole and Meatball Soup
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Escarole and Meatball Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
