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 saut 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.
Damn. I should've picked up some escarole at the farmer's market yesterday... This soup looks so good! I think I have next Sunday evening's meal planned.
Yum. One of the staples I was raised on. Note also, when you look at it nutritionaly, it has everything you need. Excellent healing food.
Although, I use Pecorino Romano exclusively. More snap.
Wow. Thanks for sharing this--the soup looks wonderful and I was looking for a nice recipe like this. I'm gonna try it.
Thanks for the recipe!
Love this stuff. Prolly the first grown-up food I had as a baby... and I still love it!
Haven't seen a recipe using turkey... interesting. Will have to try it out and compare to my grandmother's...
I agree with jmarie, Pecorino is best.
And thanks for not calling it "Wedding Soup"!
We made this last night, although we used Belgian Endive instead of Escarole. It was very nice. I'm looking forward to having leftovers for lunch.
A classic from my family as well. I assume you are Abruzzese? Ours doesn't have the meat, but otherwise it's the same. Oh, and it's shka-ROHL!
been looking all day for my grandmother soup for escarole thanks.
My prayers are being answered for a beautiful site to house abused women and their families and their stay in our facility will be an educational experience, even eating, therefore, i will be introducing foods like escarole into their lives. This soup looks delicious ~ I will try it. Please pray for us.