6 December, 2020
Pork Meatball and Escarole Soup
Posted in : Recipe, Soups on by : admin
Pork Meatball and Escarole Soup
This soup is so good and flavorful. Easy to throw together. I make my meatballs small so you are sure to get a bite in each spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 cup celery thinly sliced
- 1/2 cup yellow onion coarsely chopped
- 12 ounces escarole or kale chopped
- 4 cups low sodium chicken broth
- 1/2 cup whole Italian parsley leaves
Meatballs
- 1 egg
- 1/3 cup soft bread crumbs (I use Italian seasoned bread crumbs.)
- 2 tablespoons milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound ground pork
- 1/4 cup Parmesan cheese
- 1/4 cup Italian parsley chopped
Instructions
- To make the meatballs, whisk together egg, bread crumbs, milk, nutmeg, salt, and pepper.
- Stir in pork, chopped parsley, and Parmesan. Set aside.
- In a 6 quart stock pot, heat oil to medium high heat. Add celery and onion. Cook and stir for 5 minutes or until tender.
- Add Escarole, chicken broth, 2 cups of water, and whole parsley leaves. Bring to a boil and then reduce heat to a simmer.
- Drop rounded tablespoons of pork mixture into broth. Cover and simmer for 10 minutes or until meatballs are cooked through.
- Top with additional Parmesan cheese and black pepper. Add salt and pepper according to your tastes.