Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen. This recipe first appeared in our December 2011 issue along with the special feature Italian America.
- 1 lb. ground beef
- ½ cups seasoned bread crumbs
- ½ cups grated parmesan, plus more
- ½ cups grated pecorino
- ½ cups olive oil
- 1 tbsp. dried Italian seasoning
- 3 cloves garlic, thinly sliced, plus 1, minced
- 2 medium yellow onions, thinly sliced, plus 1, minced
- 1 small bunch parsley, minced
- 1 egg, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 large heads escarole, cored and cut into 2″ pieces
- 8 cups chicken stock
- Cooked white rice, for serving
- Mix beef, bread crumbs, parmesan, pecorino, ¼ cup oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl. Form into 30, 1 ½″ meatballs; chill.
- Heat remaining oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low. Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan and black pepper.