Escarole Soup With Meatballs

 

Homemade Italian Wedding Soup Recipe

Video taken from the channel: Chef Billy Parisi


 

Italian Wedding Soup: Chicken, Escarole and Veal Meatballs, Italian Recipe Gianni’s North Beach

Video taken from the channel: Gianni North Beach


 

Escarole Soup/ Italian Wedding Soup

Video taken from the channel: Nina In The Kitchen


 

Italian Grandma Makes Italian Wedding Soup (Meatball Soup)

Video taken from the channel: Buon-A-Petitti


 

Giada De Laurentiis Makes Italian Wedding Soup | Food Network

Video taken from the channel: Food Network


 

Italian Wedding Soup Recipe

Video taken from the channel: OrsaraRecipes


 

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

Video taken from the channel: Laura in the Kitchen


Directions In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese. Add the escarole, cover, and reduce the heat to medium-low.

Cook, stirring occasionally, until the escarole is wilted, 4 to 5 minutes. Pour in the stock, return the meatballs to the pot, increase the heat to medium-high, and simmer for 3 minutes. Season with salt and pepper. Shape the mixture into tiny meatballs, less than 1 inch in diameter. When the escarole is cooked, stir in the pasta and return the soup to a simmer.

Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. For meatballs: In a medium bowl whisk together egg, bread crumbs, milk, nutmeg, and 1/8 tsp. each salt and black pepper.

Stir in pork, chopped parsley, and Parmesan. Step 2 In a 5to 6-qt. Dutch oven heat oil over medium-high heat. Step 1 Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes.

Add the chicken broth, bean. 2 3/4 tsp. salt. 1 c. plain dried bread crumbs. c. milk. 1 can chicken broth. 3 medium carrots.

2 medium celery stalks. 1 small head escarole. This ingredient shopping module is created and.

Gently add the meatballs, reduce the heat to medium low to maintain a gentle simmer, and cook for 10 minutes. Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste with salt and pepper.

Serve sprinkled with grated Parmigiano. Bring broth, escarole, carrots, onion, garlic, salt and pepper to a boil in a large pot. Reduce heat, cover and simmer about 10 minutes until vegetables are tender. Add beans and meatballs and simmer 3 to 5 minutes until heated through. Remove from heat.

Sprinkle with cheese and serve. Heat olive oil over medium heat in your soup pot. Add Italian seasoning and onion and cook, stirring occasionally for 2 minutes.

Add garlic, stir for 1. Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.

List of related literature:

Add the escarole and pasta and cook until heated through, about 3 minutes.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Add the escarole and broth and bring to a boil over high heat.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Stir in half of escarole, broth, salt, and pepper.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
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Bring to boil, reduce heat, simmer 15 minutes; add escarole.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

Stir in escarole and

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
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The tender meatballs are browned first, and then simmered in a broth with carrots, onions, garlic and leafy escarole.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
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Oxmoor House, Incorporated, 2018

Another thing I used to like was the escarole soup with the little small meatballs in them and the pasta.

“Italian-American Folklore” by Frances M. Malpezzi, William M. Clements
from Italian-American Folklore
by Frances M. Malpezzi, William M. Clements
August House Publishers, 2005

Mode – Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for ‘/2 hour, when add the Béchamel.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Melt half the butter in a handiſpan, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates, add tomatoes and water (approx 500 ml), stir for a minute, reduce to low heat, cover and simmer, stirring occasionally, until tomatoes are mashed.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

Divide the squash and farro among 4 soup bowls, centering it in the middle.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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12 comments

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  • Yummy! I am totally doing this�� One tip you could try is mixing the veg 1st then mix in meat, little easier for us. Love your channel!������ Happy New Year.

  • I remember my nonna making delicious soup for us. She would usually use oxtails or beef neck bones and she would keep the vegetables whole, potatoes, carrots, celery stalks, and so on. My father is from northern Italy, and every meal had to start with soup, except for Friday when we would start with spaghetti and homemade sauce. My grandparents would join my parents and three sisters for dinner every night at our house, and I remember my mama cutting up the vegetables in the soup for everyone. It was a ritual, and I remember the feeling of everyone enjoying time together at the end of each day. I am starting to cry, missing those happy days and my grandparents and parents. When I get to see them again, I hope my nonna’s soup will be our first course, celebrating being together again. I always order Italian wedding soup at Italian restaurants if it’s on the menu, and I will try this recipe. It sounds delicious like all of nonna’s recipes. I love listening to you and learning from you! Today, I made tomato sauce from tomatoes from my garden. Thank you for teaching the next generation! You are a treasure!

  • Thank you nonna! The soup looks delicious and you cook just like my mom used too,it’s so wonderful watching,brings back such beautiful memories ����

  • I just love this woman. She brings me joy to watch her, she enjoys and loves her cooking. Loves teaching us her way of cooking. Every Grandma should be this happy.

  • I absolutely love this recipe. My nonna makes this around every holiday mostly thanksgiving and I always thought it was a much more difficult recipe so that’s why I never attempted to make it but next coming holiday it’s my turn and I wanna thank you for sharing this with us! It definitely takes me back to my childhood and I couldn’t be more excited to make this. Thank you!!!

  • I’m a expat living in Colombia S/A I had a bit of fun with my Colombian wife at lunch time she prepared a meatball soup 99% similar to your recipe above with a bit of white rice since that pasta isn’t sold where I live, now the fun part, she sadly told me that she wanted to prepare me a international soup but she didn’t know how I chuckled and told her that meatball soup was actually a Italian wedding soup, needless to say she proudly smiled! ������

  • I am just wondering if it is possible to use ice cream scoop to make small meatballs? Considering you’re using ice cream scoop for every cupcake or muffin etc. Or it’s not good to use that? thank you very much

  • Escarole is pretty bitter. Does it make the whole meal bitter and what are the supplements I could use instead? Cabbage or something else? Ty

  • I have been following your videos and recipes since before Thanksgiving. My dear spouse with whom I shared the cooking for some 45 years used to do the special holiday cooking and was the delight of the family. Some issues have intervened and she no longer is in the kitchen. I love to cook and like to be adventurous but have lacked the skills for the special stuff. Laura to the rescue! Following your instructions I can now make pie dough rather than mess with the store bought. So we had real apple pie when my daughter’s family comes to visit.I fed our family (11 grandkids and parents and grandparents) pomegranate glazed ham and Swedish tea ring on Christmas day. Did the herbed pork loin, the herb roasted chicken and have a whole stack of upcoming projects coming up.

    Here’s the deal. Much was lost when my sweetheart abandoned the kitchen, but now, increasingly I can step into that role, bless my family and her as well. Thank you for making excellent food easy to make. Keeping family traditions alive for all those grandkids is so important. Now I have got to figure how to get some little necks in front of her so she likes them.

  • A delicious variant of my favorite, Stracciatella alla Romana. It’s 16-degrees F here in Colorado right now and a big bowl of this would be awesome.

  • Gramma Gina, I wish you were my Gramma, you are just adorably precious!!! And I’m making your meatball soup, and your minestrone STAT!!! Stay blessed love, and please keep singing!!

  • Escarole is Chinese cabbage right? In Korea they call it nabba and in Japanese hakusai. Pls lemme know If this is the right veg I’m picturing it now. Thank you