Escarole Soup with Lamb Balls or Beef

Escarole Soup with Lamb Balls or Beef | Serves 4 

Now, if you are a vegan or vegetarian, have no fear. Replace the meatballs with your favorite vegetables, like broccoli or cauliflower, carrots, celery, Brussels sprouts, or winter squash cubes–– just remember the escarole!

Don’t be intimidated by this lightly bitter, leafy green! It’s part of the chicory family, which includes endive, frisée, and radicchio. Escarole comprises so many necessary vitamins (like vitamins A, C, and K, and folate) and minerals, like copper. Escarole has loads of fiber, too. All of these are good supports for bone health, connective tissues, and red blood cell formation. Folate helps ensure proper metabolism and create red and white blood cells, which enhances immunity and prevents colon cancer, high blood pressure, diabetes, cardiac disease, and depression. Oh, man! Really get yourself some escarole! Cooking escarole is quick and easy. You can use escarole raw in salads, use it braised in soups, or grill it.

Ingredients

1 head escarole (about 1 pound)

3 tablespoons extra virgin olive oil 

3 large carrots, chopped

3 large shallots, chopped small

3 cups small cut carrots, broccoli, or cubed squash (just about any vegetable or combination will do)

2 cloves garlic, minced 

10 cups chicken, bone, or veggie  broth

Directions

Trim the escarole and discard any tired 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––about 4 cups.

Heat 3 or so tablespoons of extra virgin olive oil in a skillet and add the shallots. Cook for about one minute.

Add the vegetables and cook for about 5 minutes, until still firm, but beginning to cook. 

Add the garlic and broth and allow to cook for about 10 more minutes. 

Add the escarole and allow it just to wilt. Note: You do not need to “cook” the escarole, just allow it to wilt. 

Serve.

Now if you love meat, add meatballs (see recipe below)––these can be fully cooked and put in, or, drop them with the stock before the escarole and allow them to cook, then add escarole!

Meatballs 

1 lb ground beef or lamb

1 large garlic clove, minced

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon dried oregano

2 teaspoons ground turmeric

1  teaspoon salt, plus more as needed

1  teaspoon freshly ground black pepper

1⁄2 cup onion, finely minced

Combine everything together and work this with your hands until it is nice and incorporated. Make into small balls. Place on a baking sheet and cook in a preheated oven at 350°F for about 15 minutes, depending how big the balls are. As mentioned, alternatively you can cook the balls in the broth and then add the escarole.