You might be wrong if you thought this would be a heavy soup€¦if you use turkey, it€™s light, warming and sooo delicious! Escarole is bitter if eaten raw, but when you heat it, the bitterness softens a bit, and the flavor is wonderful.
1 , washed, dried and chopped
To Taste, good grinding
1 Can (10 oz), rinsed and drained.
1 , washed dried and chopped
Ground turkey/Beef pork or any combination
2 Tablespoon, chopped
1 Clove (5 gm), put through a press
8 Cup (128 tbs)
1 Can (10 oz) (Rinsed And Drained)
Prepare escarole and set aside. Mix the next 7 ingredients well and make tiny meatballs. If the mixture starts sticking to your hands, dip your palms in cool water, and continue. Heat the broth on the stove, add the meatballs and the beans. Allow to heat at medium, covered for 5 minutes. Remove the top, add the escarole and cover again. Allow to heat for 10 min more. Check to see that escarole has wilted and will mix into the soup. The meatballs should be floating at the surface. Serve with a good grating of Parmesan cheese, and some good bread, toasted with olive oil and salt drizzled on top.
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