Soup with meatballs and escarole salad
6 servings
60 minutes
Meatball soup with escarole salad is a true embodiment of home comfort and gastronomic delight. This recipe originates from European cuisine, where the combination of tender meatballs and aromatic broth has long been a symbol of comfort. Escarole adds a slight bitterness to the dish, successfully highlighting the richness of meat and vegetables. The taste of the soup is a harmony of softness, spiciness, and freshness, while its texture balances the tenderness of the meatballs with the crunchiness of greens. It is best served with grated Parmesan for added depth of flavor. This soup not only warms but also fills you with energy, making it perfect for a family dinner or a cozy lunch on a cool day. Enjoy your meal!
1
Mix the meat with 4 tablespoons of parmesan, breadcrumbs, parsley, salt, pepper, and eggs. Shape the meatballs using a teaspoon.
- Ground beef: 250 g
- Grated Parmesan cheese: 10 tablespoons
- Breadcrumbs: 6 tablespoons
- Chopped parsley: 0.3 glass
- Sea salt: 0.5 teaspoon
- Freshly ground black pepper: to taste
- Chicken egg: 2 pieces
2
Heat 2 tablespoons of oil in a large skillet. Add the meatballs and fry them on each side for 3 minutes over medium heat. Place on a plate.
- Olive oil: 0.3 glass
- Ground beef: 250 g
3
Heat 2 tbsp of oil in a large pot. Add chopped onion, carrot, and garlic; cook for 10 minutes over medium heat. Then add chopped escarole lettuce and cook for 3 minutes. Add meatballs and broth. Bring to a boil. Reduce heat to medium and cook for 15-20 minutes.
- Olive oil: 0.3 glass
- Onion: 2 pieces
- Carrot: 2 pieces
- Garlic: 2 cloves
- Escarole: 200 g
- Ground beef: 250 g
- Chicken broth: 1.5 l
4
Serve the soup with grated cheese. Bon Appetit!!
- Grated Parmesan cheese: 10 tablespoons