When I was growing up in Italy and after moving to Canada we did not call it The Wedding Soup." On one of our many family trips when we took my mother to Florida there was a funny moment at a restaurant where we stopped to eat. Mamma ordered this soup. Barb asked her- Mamma, this looks like the soup you make? What do you call it as you do not call it wedding soup? Mamma replied-No, I call it The Sunday Soup! Barb asked why? Mamma said because it is the soup we make on Sunday!"
Again can be substituted for a pasta dish with this soup dish.
Hopefully you have been grocery shopping and bought fresh escarola for this soup. Remember the green vegetables are good for you.
There is more preparation needed than some other soups.
INGREDIENTS
Basic broth.
Escarola- 1 bunch.
Ground beef.
Garlic clove.
Salt, pepper.
DIRECTIONS
Clean and boil the escarola.
With the ground beef, add some finely diced garlic clove, salt, pepper to taste. Mix with your clean hands. Now roll into little thumb size balls. You can fry them in a pan with some oil or I now put them on a cookie sheet in the oven to cook. Reduces the grease- saving calories too.
Cut up the escarola into bite size pieces after boiling and cooling. Put aside.
Boil some basic broth in the amount needed for the number of people that are eating. Turn it off.
Add the little meatballs and escarola into the broth.
Some cooks use less escarola, I like mine with plenty so it serves as another vegetable portion to the meal.
Ladle soup into bowls and serve.
Add parmesean cheese to taste.
If you having a dinner party, it is nice first dish after the antipasto plate.
Adolph makes this soup regularly as it is a good way to use escarola.
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