Escarole Soup with Rags and Sticks
Escarole Soup With Meatballs


Escarole Soup with Rags and Sticks

3 cans (14.5 ounces each) chicken broth
2 cloves garlic, chopped
1 small bunch (about 6 cups) escarole, coarsely chopped
1 cup broken spaghetti
2 eggs, lightly beaten
1/4 cup Italian parsley
1/4 cup Parmesan cheese

Combine 1 can broth and the garlic in a large soup pot over high
heat. Bring to boil, reduce heat and simmer about 5 minutes. Add
escarole and remaining broth. Return to high, bring to boil and add
broken spaghetti (the "sticks"). Stir, reduce heat and simmer until
spaghetti is tender. Add parsley. Pour eggs (the "rags") into soup in a
thin stream, stirring gently while they cook, about 1 minute.
To serve, sprinkle with Parmesan cheese if desired. 4 servings

Escarole Soup With Meatballs

1 medium onion, chopped fine
1 teaspoon fresh rosemary leaves, chopped
1 Tablespoon extra virgin olive oil
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2 inch strips,

washed well and spun dry
3 1/2 Cups low salt chicken broth
1/4 Cup orzo or other small pasta

Meatballs:
1/4 pound lean ground beef
3 tablespoons fresh breadcrumbs
1 egg yolk
2 scallions, both white and green parts minced
1 Tablespoon freshly grated Parmesan cheese
1 Tablespoon extra virgin olive oil
1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
2 teaspoons fresh lemon juice

In a large heavy saucepan cook the onion and rosemary in the olive oil
over moderate heat, stirring often, until the onion is softened. Add
escarole, stir to coat with oil, and cook, covered, 1 minute. Add broth
and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
Meanwhile, combine well all meatball ingredients in a bowl, except the
oil, and season with salt and pepper. Form mixture into meatballs about 1
inch in diameter. In a heavy 9 inch skillet heat oil over moderately high
heat until hot but not smoking and brown meatballs about 3 minutes. They
will not be completely cooked through. They will finish cooking in the
soup. Add the meatballs to soup and simmer, partially covered, 5 minutes.
Stir in garlic paste, lemon juice, and salt and pepper to taste. 2
servings


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