Well, my MIL usually makes escarole soup for the holidays but I also make it. I don't give exact measurements but I'll try to give you something to start with.Originally Posted by michelelovesvegas
For the broth:
Heat extra virgin olive, then sauté several garlic cloves until soft but don't burn them.
Add in your cleaned escarole with stems removed and sauté until tender. Add salt and pepper to taste. Add chicken broth, amount depends on how much soup you want to make.
Now this is the hard part, making the meatballs. We use ground pork and ground veal only but I think a lot of people use beef. If you want a soft, delicious meatball, use pork and veal.
For the soup you only need a 1/2 pound of each, one pound total. You season your meat with salt, pepper, fresh garlic pressed, a little fresh parsley, one egg, a little milk (less than a 1/4 cup), I make fresh grated bread crumb with white bread, blended in the blender, about 2/3 pieces and Italian grated cheese, one nice handful. You mix all of that together and start rolling little bite sized meatballs.
Use a nice size frying pan with hot vegetable oil and start frying the meatballs until they are lightly brown, don't fry them to dark. Drain the meatballs on a dish with a few paper towels and place them in the soup broth.
Let the soup continue to cook until the meatballs have flavored your soup. We also like to add cheese tortellini to our escarole soup but we make that and keep the tortellini separate and add to the soup, this way it doesn't overlook in the soup and fall apart. You have to add grated Italian cheese and red pepper flake if you like it.
Nothing like escarole soup on a cold day!
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