Escarole Soup

  • Serves

    serves 8-10


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


Step 1

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.

Step 2

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.

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