SCADOLE AND MEATBALL SOUP
If you’re Italian, scadole soup will be on your table this Thanksgiving. What’s scadole? Well, it’s escarole; and if you don’t believe me, google it. Also known as Italian Wedding Soup, this staple of the Italian-American table immediately opens a floodgate of memories for me; with my Mum Mum making this soup every year, for every holiday. Simplistic as can be—if you call making your own chicken broth to start simple—my Mum Mum’s soup required all but two ingredients: meatballs and ‘scadole.’ For my Scadole and Meatball Soup, however, I’m treading paths sconosciuto from the one she made; getting help with Pacific Foods Low Sodium Free Range Chicken Broth and sautéing the greens in batches. The fact I’ve included carrots to my soup would be considered too much by my Mum Mum’s standard. Perdonami.
PREP/COOK TIME: About 40 Minutes
Makes 6 – 8 Servings
INGREDIENTS
3 to 4 Bunches – Escarole, Washed, Cored and Roughly Chopped
4 (32 Oz Cartons) – Pacific Foods Organic Low Sodium Free Range Chicken Broth
1 Lbs (2 Cups) – Carrots, Shaved or Sliced Long
2 Tbs – Extra Virgin Olive Oil
2 Tbs – Garlic, Finely Minced
2 Tsp – Kosher Salt
1 Lbs – Ground Turkey
1 Tbs – Fresh Flat Leaf Parsley
¼ Cup – Scallions, Stalks and Some Stems, Finely Chopped
2 Tbs – Grated Pecorino Romano Cheese, Plus 1 Cup for Garnish
½ Tsp – Coarse Black Pepper
½ Cup – Italian Style Bread Crumbs
1 Large – Egg
THE NITTY GRITTY
In a large pot, bring broth, carrots, 1 Tbs garlic and ½ Tsp salt to a simmer at medium heat; cover and reduce to low.
Meanwhile, in a medium mixing bowl, combine ground turkey, 1 Tbs garlic, 1 Tsp salt, pepper, parsley, cheese, breadcrumbs and egg till fully blended. Using your hands, scoop a small portion of meat mixture; shape into a ball about roughly an inch.
In a large non-stick pan, heat 1 Tbs of oil at medium high. Arrange meatballs in pan; fry for about 3 – 5 minutes on both sides till browned. Transfer meatballs to pot; return heat to medium.
Using the same pan, add remaining tablespoons oil and garlic; heat at medium high till garlic is aromatic. Add one bunch escarole; sauté till wilted. Continue to add a bunch after last one wilts, leaving some stems crisp-tender; season with last ½ Tsp salt.
Serve a generous amount of escarole per bowl. Ladle broth over greens; finish with carrots and meatballs.
Garnish with copious amounts or Pecorino Romano and enjoy.
NOTE: You are not obligated to sauté your escarole. Add greens to simmering broth at the same time with meatballs. Cook till escarole is tender (about 10 minutes).
NOVEMBER 22, 2019
