Meatball and Escarole Soup

February 14, 2007 on 8:19 am | By | In Recipes | 1 Comment

Meatball SoupI’m always looking for new recipes and techniques to share with my clients, but I don’t always get the chance to test them beforehand. Fortunately I’ve been a personal chef long enough to know whether a recipe is going to be a dud just be reading it (or least 99 times out of 100).

My Monday client — a Martha devotee — recently gave me Ms. Stewart’s recipe for Meatball and Escarole Soup to prepare for her. It’s basically a version of Italian Wedding Soup as far as I can tell: beef & pork meatballs simmered in chicken broth with escarole and kidney beans. I agreed with my client that it sounded like a very tasty recipe.

Because she’s on a lowfat diet, I made a few modifications. I used a combination of white and dark ground turkey instead of the beef and pork, and I baked the meatballs rather than fried them (I actually prepare most of my meatballs this way, unless I really need the fond — or brown bits — for a sauce). Martha also calls for currants in the meatballs, but I left them out (okay, so I forgot to put them in!) I did add a bit of Italian parsley though. Once the meatballs are cooked you simmer them in the broth until the escarole is tender, about 15-20 minutes.

As the the soup was simmering away on my client’s stove I just had to take a taste. Yum-scrumptious. I knew then what my darling and I would be having for dinner. Served with a few slices of crusty bread (Essential Bakery’s Rosemary Diamante is particularly good) and you have yourself a quick, easy and satisfying weeknight meal.

Meatball and Escarole Soup
Adapted from Martha Stewart

2 slices white bread, crusts removed
1/4 cup buttermilk
1/2 small onion, minced
2 tablespoons fresh oregano, minced
2 tablespoons Italian parsley, minced
salt and pepper, to taste
1/2 pound ground white turkey
1/2 pound ground dark turkey
4 cups chicken broth
1 head escarole, cut into 1/2″ pieces
1 15-ounce can kidney beans, drained and rinsed

Preheat oven to 400. Crumble bread in a bowl and add buttermilk. Mash to a paste. Mix in onion, oregano, parsley and salt and pepper. Gently mix in ground turkey. Form into 2″ meatballs and place on a lightly oiled rimmed baking sheet. Bake for 20 minutes, or until browned.

Bring chicken broth to a boil, add escarole and cooked meatballs and reduce to a simmer. Cook until escarole is tender, approximately 15-20 minutes. Add kidney beans and adjust seasonings.

1 Comment

  1. ok, now I’m hungry. Great blog. I have a chicken and rice recipe that I’ve made for years that would make you jump back and slap yourself. Maybe, just maybe, I’ll divulge my secret recipe at some point.

    On to other important matters… I am a runner in Houston and enjoyed your running entries (or should that be entrees?). If you get a chance, please visit my running web site, Faithful Soles. I have a categorized and searchable Running Blog Database on there and would appreciate it if you would link your blog to it.

    I look forward to visiting your blog again and swapping recipes and running tips.

    Comment by Faithful Soles — February 23, 2007 #

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