This soup has been on my mind for two reasons... firstly, the woman in the grocery store that stopped me with the hope that I could point out which ball of leafy greens was the escarole (answer: yes, obvs.) and Second, because I made up a huge bowl for the winter team ride I hosted for my super, fantastic, awesome teammates this past weekend. It was a COLD ride, lots of wind, damp, and frozen legs. This soup was just the thing to warm us back up. So without further ado, the recipe;
In a large soup pot - heat oil, and simmer a sprinkling of celery seeds till fragrantSauté 1 chopped onion & garlic clove
Add chopped carrots, celery, and potato. Keep the veg fairly large, but still bite sizedWhen potato turns golden, add chopped Italian tomatoes (I like Pomi for this) - if tomato does not come pre-seasoned, add in a bit of dried oregano, thyme, and basil.
Add in two boxes of beef broth, low sodium and organic if you have it.Also add in Italian meatballs. If you use the pre-made, pre-cooked, frozen in-a-bag variety, we won't tell! (turkey meatballs are a fantastic option)
Once the meatballs are heated thru, add in a head of cleaned & shredded escarole. Simmer until ready to serve.
Top with freshly grated Parmesan.
Kick it up a bit with some cayenne pepper, or used roasted garlic. If you have Parm rinds, feel free tho throw those in with the broth as well. Go easy on the salt - chances are the meatballs will bring quite a bit to the party.
I realize there are no measurements. This is what happens when you've cooked the same recipe for over a decade. However, it is a very forgiving recipe, so if you want to venture in to soupery, give this a go! Eye the ratio of chopped veggies, you want to keep them fairly balanced. I think I use about two handfuls of each.
This soup is even better the day after the day after the day it was made. So build up as big a pot as you can fill, and treat your family to a warm and hearty bowl.
A note about escarole....
If you aren't familiar with escarole, you might think it odd that a leafy green would be added (so early!) to a soup. However it doesn't break down or wilt - even upon reheating. It is a delicious leafy veg. If you can't find escarole, you should complain to the produce grocer, and then substitute with a hearty (not too bitter!) leafy green. It will still be good, just not the same as the original.