Meatball Soup with Escarole and Orzo
By Tested and perfected in the Sur la Table kitchen
Images
Serves
6 servings
Ingredients
1/2 pound ground beef
3 tablespoons chopped parsley, divided
1/4 cup grated Parmesan, plus more for serving
2 tablespoons dry bread crumbs
1 large egg, beaten
1 large garlic clove, minced
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 yellow onion, chopped into 1/2 –inch dice
2 carrots, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 quarts vegetable or chicken broth, low-sodium
1 cup canned crushed tomatoes in thick puree
2 teaspoons chopped rosemary
2 cups escarole, washed, dried and cut into 1/2-inch pieces
1 cup cooked orzo pasta
3 tablespoons chopped parsley, divided
1/4 cup grated Parmesan, plus more for serving
2 tablespoons dry bread crumbs
1 large egg, beaten
1 large garlic clove, minced
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 yellow onion, chopped into 1/2 –inch dice
2 carrots, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 quarts vegetable or chicken broth, low-sodium
1 cup canned crushed tomatoes in thick puree
2 teaspoons chopped rosemary
2 cups escarole, washed, dried and cut into 1/2-inch pieces
1 cup cooked orzo pasta
Procedure
This deliciously broth based soup with meatballs is perfect for lunch and dinner and healthy too. Should you have difficulty locating escarole, Tuscan kale is a perfect substitute. You can also use your favorite pasta and vegetables to create variety to the dish.
To a medium bowl add the ground beef with 2 tablespoons of parsley, parmesan, bread crumbs, egg, garlic and salt and pepper, mix thoroughly. Roll a small amount into a small patty, heat a small skillet over medium heat, add the patty and cook until internal temperature reaches 165°F, about 2 minutes per side. Taste and adjust seasoning of meatball mixture with salt and pepper. Roll the remaining ground beef mixture into small meatballs, about an inch in diameter.
In a large saucepan, add the oil and place on the stove over a moderate heat. When the oil is shimmering, add the onion, carrot and celery and cook until tender, about 8 minutes. Add the broth, tomatoes and rosemary and bring to a boil. Reduce the heat and simmer until the juice thickens, about 10 minutes. Add the escarole and meatballs and cook until the meatballs are cooked through and the escarole is tender, about 5 minutes. Taste and season with salt and pepper.
To serve: Stir the orzo pasta into the soup and heat until the pasta is warm, about 3 minutes. Ladle the soup into warmed bowls or soup terrines and sprinkle with parsley. Serve immediately.
To a medium bowl add the ground beef with 2 tablespoons of parsley, parmesan, bread crumbs, egg, garlic and salt and pepper, mix thoroughly. Roll a small amount into a small patty, heat a small skillet over medium heat, add the patty and cook until internal temperature reaches 165°F, about 2 minutes per side. Taste and adjust seasoning of meatball mixture with salt and pepper. Roll the remaining ground beef mixture into small meatballs, about an inch in diameter.
In a large saucepan, add the oil and place on the stove over a moderate heat. When the oil is shimmering, add the onion, carrot and celery and cook until tender, about 8 minutes. Add the broth, tomatoes and rosemary and bring to a boil. Reduce the heat and simmer until the juice thickens, about 10 minutes. Add the escarole and meatballs and cook until the meatballs are cooked through and the escarole is tender, about 5 minutes. Taste and season with salt and pepper.
To serve: Stir the orzo pasta into the soup and heat until the pasta is warm, about 3 minutes. Ladle the soup into warmed bowls or soup terrines and sprinkle with parsley. Serve immediately.
Meatball Soup with Escarole and Orzo
By Tested and perfected in the Sur la Table kitchen
Serves
6 servings
Ingredients
1/2 pound ground beef
3 tablespoons chopped parsley, divided
1/4 cup grated Parmesan, plus more for serving
2 tablespoons dry bread crumbs
1 large egg, beaten
1 large garlic clove, minced
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 yellow onion, chopped into 1/2 –inch dice
2 carrots, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 quarts vegetable or chicken broth, low-sodium
1 cup canned crushed tomatoes in thick puree
2 teaspoons chopped rosemary
2 cups escarole, washed, dried and cut into 1/2-inch pieces
1 cup cooked orzo pasta
3 tablespoons chopped parsley, divided
1/4 cup grated Parmesan, plus more for serving
2 tablespoons dry bread crumbs
1 large egg, beaten
1 large garlic clove, minced
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 yellow onion, chopped into 1/2 –inch dice
2 carrots, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 quarts vegetable or chicken broth, low-sodium
1 cup canned crushed tomatoes in thick puree
2 teaspoons chopped rosemary
2 cups escarole, washed, dried and cut into 1/2-inch pieces
1 cup cooked orzo pasta
Procedure
This deliciously broth based soup with meatballs is perfect for lunch and dinner and healthy too. Should you have difficulty locating escarole, Tuscan kale is a perfect substitute. You can also use your favorite pasta and vegetables to create variety to the dish.
To a medium bowl add the ground beef with 2 tablespoons of parsley, parmesan, bread crumbs, egg, garlic and salt and pepper, mix thoroughly. Roll a small amount into a small patty, heat a small skillet over medium heat, add the patty and cook until internal temperature reaches 165°F, about 2 minutes per side. Taste and adjust seasoning of meatball mixture with salt and pepper. Roll the remaining ground beef mixture into small meatballs, about an inch in diameter.
In a large saucepan, add the oil and place on the stove over a moderate heat. When the oil is shimmering, add the onion, carrot and celery and cook until tender, about 8 minutes. Add the broth, tomatoes and rosemary and bring to a boil. Reduce the heat and simmer until the juice thickens, about 10 minutes. Add the escarole and meatballs and cook until the meatballs are cooked through and the escarole is tender, about 5 minutes. Taste and season with salt and pepper.
To serve: Stir the orzo pasta into the soup and heat until the pasta is warm, about 3 minutes. Ladle the soup into warmed bowls or soup terrines and sprinkle with parsley. Serve immediately.
To a medium bowl add the ground beef with 2 tablespoons of parsley, parmesan, bread crumbs, egg, garlic and salt and pepper, mix thoroughly. Roll a small amount into a small patty, heat a small skillet over medium heat, add the patty and cook until internal temperature reaches 165°F, about 2 minutes per side. Taste and adjust seasoning of meatball mixture with salt and pepper. Roll the remaining ground beef mixture into small meatballs, about an inch in diameter.
In a large saucepan, add the oil and place on the stove over a moderate heat. When the oil is shimmering, add the onion, carrot and celery and cook until tender, about 8 minutes. Add the broth, tomatoes and rosemary and bring to a boil. Reduce the heat and simmer until the juice thickens, about 10 minutes. Add the escarole and meatballs and cook until the meatballs are cooked through and the escarole is tender, about 5 minutes. Taste and season with salt and pepper.
To serve: Stir the orzo pasta into the soup and heat until the pasta is warm, about 3 minutes. Ladle the soup into warmed bowls or soup terrines and sprinkle with parsley. Serve immediately.