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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
This one is from Abruzzo and features the meatballs traditional to that part of Italy. It's a pretty soup, and very substantial with all those meatballs. The torn escarole floats on the broth, enriched by the meat and molten cheese. Flavorful yet subtle.
½ pound ground veal
½ pound ground sirloin beef
1 egg, slightly beaten
½ cup fresh bread crumbs (plain)
¼ cup minced parsley
½ cup Romano cheese, grated finely
pinch nutmeg
salt and black pepper to taste
4 cups excellent chicken stock
2 cups escarole, washed and torn into little pieces
Garnish: ¼ cup grated Romano cheese
Preheat the oven to 350°F. Mix veal, sirloin, egg, bread crumbs, parsley, ½ cup grated cheese, salt, and pepper until uniform, don't overwork. Form into small meatballs (like really big marbles)—about 50 of them — arrange on a baking sheet, and cook at 350° for about 30 minutes. They should still be tender, not too brown. Drain off fat and let them drain on paper plates (cheap kind) or paper towels. When ready to serve, bring stock to a boil in a large pot. Add torn escarole, cover, and boil for 5 minutes. Add meatballs, reduce heat, and bring to a simmer. Let simmer for a few minutes, then stir in remaining ¼ cup grated cheese. Serve immediately—sprinkling with more cheese, if desired.