It was a soupy weekend. The rain was coming down and the air was starting to chill down again. We decided to make a big pot of the family Escarole Soup recipe and have some friends over for dinner. This nourishing soup is easy to make, and it always pleases a hungry, soggy crowd.
Italian Escarole Soup
Serves 4, with leftovers
3/4lb ground organic turkey 1/2 cup dry bread crumbs 3 eggs 1/2 cup grated Romano cheese 1/2 cup grated Parmesan cheese 1 Tbsp. chopped fresh oregano (or 1 tsp. dried) Salt and pepper 3 Tbsp. olive oil 1 onion, diced 4 cloves garlic, minced 8 cups chicken stock 1 bunch escarole, trimmed and torn into bite-sized pieces
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese (or not), oregano, salt and pepper in a bowl. Mix thoroughly, then form into 1" balls. In large skillet, heat 2 Tbsp. oil over med-high heat. Add meatballs and cook, turning, until browned all over. Set aside on paper towels to absorb excess oil.
In a large soup pot, heat remaining oil over med-high heat. Add onion and garlic and sauté until onions are tender and garlic is soft, but not browned. Add stock and bring to boil. Add escarole, reduce heat, cover, and simmer for 10 minutes. Add meatballs and simmer another 5 minutes.
Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend gently. Slow pour egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and serve immediately.