Escarole Soup With Meatballs
Great with a full bodied chardonnay and sourdough bread; a hearty and totally satisfying cool season meal in itself.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.reneesgarden.com.
Cooking tools:
- Dutch oven
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Stove
- Refrigerator
- Soup bowl
Ingredients
- espoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 onion, coarsely chopped
- 2 carrots, sliced
- 2 tomatoes, coarsely chopped
- 7 cups chicken stock
- 1 large bunch escarole, (1 pound) cut crosswise into 1/2 inch strips
- 1/3 cup long grain white rice
- 1/2 cup chopped parsley
- 3 tablespoons grated parmesan cheese
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