Soup With Winter Greens And Meatballs

Recipe Ingredients

1 lb	454g / 16oz	Very lean ground lean meat
		= (a combination of veal and pork)
3		Eggs
1 cup	146g / 5.1oz	Fresh bread crumbs
1/4 cup	59ml	Freshly grated caciocavallo
		= (or pecorino or Parmigiano-Reggiano)
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1		Garlic clove - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
6 cups	1422ml	Brown Chicken Stock - (see recipe)
2		Escarole - cut into ribbons
1/4 cup	15g / 0.5oz	Flour
1 lb	454g / 16oz	Stale bread - crusts removed,
		Cut into 3/4" cubes

Recipe Instructions

In a small bowl, combine ground meat, 1 of the eggs, bread crumbs, grated cheese, parsley, garlic, a pinch of salt, and black pepper. Form into meatballs about the size of a walnut. Heat 2 tablespoons oil in a 12 to 14-inch saute pan over medium heat and brown the balls, working in batches.

In a 2-quart saucepan, bring the chicken stock to a simmer over medium-low heat. Add the escarole and cook 7 to 10 minutes. Add the meatballs and simmer 10 minutes more, or until meatballs are cooked through.

Place the flour in a shallow bowl. In a separate shallow bowl, beat the remaining 2 eggs. Roll the cubes in the flour, then in the beaten eggs.

In a 10-inch saute pan, heat the remaining 1/2 cup oil over medium-high heat and fry the bread cubes until golden brown on all sides. Remove and drain on paper towels.

Divide hot stock meatballs and bread cubes among 6 to 8 warmed soup bowls and serve, garnished with extra grated cheese, if desired.

This recipe yields 6 to 8 servings.

Description:

"{Zuppa Con Polpettine}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E07) - from the TV FOOD NETWORK

Rating

Average rating:

6 (1 votes)

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