Minestra
You just know the Soprano family is eating the kind of Italian food that's getting harder and harder to find in our increasingly upscale Italian restaurants. This dish has that real-thing feeling; surely this is someone's grandmother's famous soup recipe.
The soup is delicate but filling at the same time, with its pasta and baby meatballs. Unless you have Soprano-size appetites, this is a main-dish soup. We've cut the recipe in half so it will fit in your soup pot.
Recipe information
Yield
Serves 6
Ingredients
Meatballs
Preparation
Step 1
Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
Step 2
Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
To make the meatballs
Step 3
Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
To assemble
Step 4
When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.
