Escarole and Meatball Soup
2 slices white bread, crusts removed
1/4 cup whole milk
1/2 lb ground pork
1/2 lb ground beef
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 cup dried currants
2 Tbsp fresh oregano, finely chopped
Coarse salt and freshly ground pepper
1 Tbsp extra virgin olive oil
4 cups homemade or low sodium store bought chicken stock
1 head escarole (about 6 oz), cut into 1/2 inch pieces
1 - 15 oz can kidney beans, rinsed (or cooked dried beans equivalent to)
1 small dried chile pepper, crumbled
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.
Makes: 8 servings
Posted by: Darlene BC <dsharple@shaw.ca>
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