Minestra Escarole And Little Meatballs Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)



Minestra (Escarole and Little Meatballs Soup) image

Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 head escarole (about 1 pound)
6 quarts chicken broth
3 large carrots, chopped
8 ounces tubetti or 8 ounces spaghetti, broken into bite size pieces
1 lb ground beef
2 large eggs
1/2 cup very finely minced onion
1 cup plain breadcrumbs
1 cup grated parmesan cheese
1 teaspoon salt
fresh pepper

Steps:

  • Trim and clean the escarole.
  • Stack the leaves and cut them crosswise into 1 inch strips.
  • You should have about 4 cups.
  • In a large pot, combine the escarole, broth and carrots.
  • Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • Meanwhile, mix together the meatball ingredients.
  • Shape the mixture into tiny balls, less than 1 inch in diameter.
  • When the escarole is cooked, stir in the pasta and return the soup to the simmer.
  • Drop the meatballs into the soup.
  • Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
  • Taste for seasoning.
  • Serve hot with more grated Parmesan.

Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

Provided by Fran McCullough

Categories     Soup/Stew     Beef     Leafy Green     Appetizer     Parmesan     Ground Beef     Fall     Escarole     Noodle     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

1/2 head escarole (about 1/2 pound)
1 1/2 large carrots, chopped
12 cups chicken stock, preferably homemade
4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
Freshly grated Parmigiano-Reggiano cheese
Meatballs
1/2 pound ground veal or beef
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup very finely minced onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste

Steps:

  • Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • To make the meatballs
  • Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • To assemble
  • When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

ESCAROLE AND LITTLE MEATBALL SOUP



Escarole and Little Meatball Soup image

This is called Minestra.

Provided by Daune (pronounced "Dawn") Browne

Categories     Other Soups

Time 2h

Number Of Ingredients 14

1 head escarole (about 1 lb)..i've also used spinach
6 qt chicken broth, preferably homemade
3 large carrots, chopped
MEATBALLS:
1 lb ground beef
2 large eggs
1/2 c very fine minced onion
1 c plain bread crumbs
1 c parmesan cheese
1 tsp salt
pepper to taste
ADDED:
8 oz ditalini or tubetti or spaghetti broken into bite-sized pieces
parmesan cheese

Steps:

  • 1. Trim escarole and discard any bruised leaves. Cut off stem ends, separate leaves, wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
  • 2. In large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
  • 3. Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
  • 4. When the escarole is cooked, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.
  • 5. Serve hot with grated Parmesan.

ESCAROLE AND MEATBALL SOUP



Escarole and Meatball Soup image

Simmer herbed meatballs with escarole and kidney beans for a soothing soup. Stir in some of our Parsley-Walnut Pesto for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 14

2 slices white bread, crusts removed
1/4 cup whole milk
1/2 pound ground pork
1/2 pound ground beef
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 cup dried currants
2 tablespoons fresh oregano, finely chopped
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 cups homemade or low-sodium store-bought chicken stock
1 head escarole (about 6 ounces), cut into 1/2-inch pieces
1 can (15 ounces) kidney beans, rinsed
1 small dried chile pepper, crumbled

Steps:

  • Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
  • Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
  • Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.

ITALIAN WEDDING SOUP (MINESTRA MARITATA)



Italian Wedding Soup (Minestra Maritata) image

"Minestra Maritata" translates to married soup. The ingredients blend or "marry" well together, hence the name Minestra Maritata. I'm sure that someone not knowledgeable with the Italian language translated it to "Italian Wedding Soup." It is not a soup Italians serve at weddings. In this recipe, the escarole is cooked separately to remove some of the bitterness and to keep the soup from turning green.

Provided by Alan in SW Florida

Categories     Whole Chicken

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 19

1 roasting chicken, cut into parts (about 3 1/2 pounds)
1 large onion, chopped
4 stalks celery, chopped
3 carrots, peeled and chopped
20 ounces chicken broth (canned or fresh)
2 quarts water
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1 large onion, diced
4 stalks celery, chopped
3 carrots, peeled and sliced
1 bunch escarole, cleaned and chopped
salt and pepper, to taste
1/4 lb pasta, cooked according to package (small pasta, such as acini de pepe or ditalini)
parmesan cheese

Steps:

  • Place first 6 ingredients in a large pot. Bring to a boil., then immediately reduce to a simmer and cook until the chicken easily falls off the bones. Remove chicken from the broth and allow to cool. Reserve the broth. When the chicken has cooled enough to handle, remove all of the meat from the bones and chop meat into small pieces.
  • While the soup is cooking, make the meatballs. Mix together the ground beef, bread crumbs, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley. Form into small meatballs and place on a baking pan. Bake in a 350 degree oven until fully cooked, approximately 15 minutes.
  • Strain the broth used to cook the chicken. Add the remaining onion, celery, and carrots. Bring to a boil, reduce to a simmer and cook until vegetables are tender.
  • Cook the escarole in a separate small pot of boiling salted water until wilted, about 10 minutes. Drain, squeeze dry and add to the broth. Add the cooked chicken, meatballs and cooked, drained pasta. Season to taste with salt and pepper. Heat well and serve accompanied by Parmesan cheese.

Nutrition Facts : Calories 282.5, Fat 13, SaturatedFat 4.4, Cholesterol 70.8, Sodium 469.4, Carbohydrate 21.7, Fiber 4.3, Sugar 4.6, Protein 19.1

More about "minestra escarole and little meatballs soup recipes"

CHICKEN SOUP WITH ESCAROLE, SPINACH & TINY MEATBALLS (WEDDING …
Web Oct 11, 2020 1 small onion, minced 2 stalks celery hearts with leaves, chopped fine 4 small carrots, sliced thinly 4 cups fresh chopped spinach 2 heads fresh chopped escarole 1/2 …
From 3italiansisters.com
Servings 6-8
Total Time 1 hr 15 mins
Category Soup
Calories 300 per serving


ESCAROLE AND BEAN SOUP WITH MEATBALLS - DAILY APPETITE
Web Add escarole, stir for 2 minutes or until wilted. Add chicken broth, beans, and meatballs. Increase heat to Medium High and bring to a boil. Reduce heat and simmer for 10 minutes. Add pasta and simmer for another 10 …
From dailyappetite.com


ITALIAN MINESTRONE SOUP “MINESTRA” - 3 ITALIAN SISTERS
Web Oct 4, 2015 Add the onions, carrots, celery, zucchini, potato. Sauté for about 5 minutes. Add cabbage, greens and tomatoes, Pour in the water or broth. Add bay leaf. . Season …
From 3italiansisters.com


MINESTRA – RACHAEL RAY
Web Minestra is a traditional Italian soup made with beans and greens. I use escarole, but you use lots of different greens such as kale. –RR For a complete meal, serve with Panini …
From rachaelray.com


ESCAROLE AND BEANS MINESTRA – AN ITALIAN PEASANT SOUP
Web Jul 31, 2017 Ingredients: 2 tbsp good olive oil 1 tsp chili peppers packed in oil, or dried chili pepper (optional) 1 bulb of garlic, all cloves peeled and roughly chopped
From tinamarinaccio.com


ESCAROLE AND MEATBALL SOUP (AKA ITALIAN WEDDING SOUP)
Web Oct 23, 2017 Prepare the meatballs: In a large bowl combine ground meat trio (beef, veal and pork); an egg; a clove of garlic; fresh chopped parsley, dry breadcrumbs, grated Parmigiano cheese; and salt and pepper. Roll …
From mangiabedda.com


MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP) - LUNCHLEE
Web May 8, 2023 From the Sopranos Family Cookbook with a little addition at the end from me. Yummy! Ingredients: ['escarole', 'chicken broth', 'carrots', 'ground veal', 'eggs ...
From lunchlee.com


ITALIAN WEDDING SOUP WITH ESCAROLE AND MINI MEATBALLS
Web Oct 16, 2018 The shot right above shown with the spoon inside the bowl was done with a boxed, low sodium , organic chicken broth and straight up ground chicken for the meatballs with the same ingredients as stated in …
From prouditaliancook.com


MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP) RECIPE
Web Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter. When the escarole is cooked, stir in the pasta …
From recipenode.com


MINESTRA MARITATA (THE ORIGINAL ITALIAN “WEDDING SOUP”)
Web Feb 3, 2013 150g (8 oz) of Parmesan, caciocavallo and/or another hard cheese, cut into cubes (see Notes) Salt and pepper. Directions. Blanch the salt pork for a few minutes in unsalted water to remove the excess …
From memoriediangelina.com


MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP) – RECIPE WISE
Web Minestra is a traditional Italian soup that typically includes leafy greens, pasta, and sometimes meatballs. It is a hearty and comforting dish that is perfect for colder months …
From recipewise.net


ITALIAN WEDDING SOUP WITH ESCAROLE « CLEAN & DELICIOUS
Web Jan 19, 2016 Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat …
From cleananddelicious.com


HOW TO MAKE ITALIAN MINESTRA – BEANS AND GREENS SOUP
Web Feb 10, 2021 An example of this is Minestra Maritata—or Italian Wedding Soup—which is similar to the basic Minestra but with the addition of little meatballs. Throughout Italy, every region (and actually quite often every …
From marysnest.com


ESCAROLE AND MEATBALL SOUP | CIAO ITALIA
Web Feb 20, 2017 1 garlic clove, minced 1 1/4 teaspoons salt Grinding black pepper 2 tablespoons extra virgin olive oil Stud the onion with the cloves and place in a large soup …
From ciaoitalia.com


ESCAROLE AND MEATBALL SOUP | GASTRONOMY
Web Dec 9, 2006 Minestra. The soup is delicate but filling at the same time, with its pasta and baby meatballs. Unless you have Soprano-size appetites, this is a main-dish soup. …
From gastronomyblog.com


BEST ESCAROLE AND LITTLE MEATBALLS SOUP RECIPES
Web Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; …
From alicerecipes.com


ESCAROLE SOUP WITH TINY MEATBALLS - THE MIDNIGHT BAKER
Web Feb 17, 2013 on a plate. Wash the escarole and slice the leaves crosswise into. 1-inch pieces; slice the stems very fine. Add the escarole to the. simmering broth and cook it for 5 minutes. Add the meatballs and …
From bakeatmidnite.com


Related Search