Escarole Soup

Name: Escarole Soup
Ingredients: 1 lb. ground beef; ½ cups seasoned bread crumbs; ½ cups grated parmesan, plus more; ½ cups grated pecorino; ½ cups olive oil; 1 tbsp. dried Italian seasoning; 3 cloves garlic, thinly sliced, plus 1, minced; 2 medium yellow onions, thinly sliced, plus 1, minced; 1 small bunch parsley, minced; 1 egg, lightly beaten; Kosher salt; freshly ground black pepper; 2 large heads escarole, cored and cut into 2″ pieces; 8 cups chicken stock; Cooked white rice, for serving

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Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen. See the recipe »

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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.saveur.com.

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