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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Escarole Meatball Soup - Prep |
Original Date: |
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DIRECTORY: |
Soups & Stews |
7/1/96 |
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Revision Date: |
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Sensitivity: |
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Ingredients |
9 quarts |
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Specs |
| olive oil |
¼ cup |
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| onions, 1/8" half
moons |
10 cups/2 lb wt |
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| garlic, minced |
2 TBSP |
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| salt mix 3:1 |
4 tsp |
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| basil, dried |
2 TBSP |
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| bay leaves,
California |
2 each |
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| thyme, dried |
1 TBSP |
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| Chicken Stock |
1 gallon |
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| black pepper, fresh
ground fine |
1 tsp |
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| nutmeg, fresh
grated |
½ tsp |
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Pasta Tomato Base |
4 cups |
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| escarole washed,
cut ½" wide ribbons |
1 gallon/2 heads |
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| Meatballs: |
Yield: 2 lbs |
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| ground veal |
½ lb wt |
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| ground pork |
½ lb wt |
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Herbed Bread Crumbs |
1 cup |
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| eggs, whole,
lightly beaten |
1 each |
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| heavy cream |
½ cup |
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| salt mix 3:1 |
1 tsp |
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| black pepper, fresh
ground fine |
½ tsp |
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| parmesan, fine
ground |
½ tsp |
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| Italian parsley,
minced |
1 TBSP |
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| garlic, minced |
1 TBSP |
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| rosemary, minced |
1 tsp |
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| onion, pureed |
½ cup |
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Sweat onions in olive oil until transparent, about 5 minutes. Add remaining
ingredients except escarole and meatballs. Bring to a boil, then reduce
to simmer and let cook at least 30 minutes while you prepare meatballs.
Prepare meatballs by combing all meatball ingredients in stainless bowl and
hand mixing until evenly blended (it is best not to use the mixer). Scoop
meatball dough into ¼ oz wt meatballs and round into nice little balls.
Place meatballs on parchment lined sheetpan and place in 350°
convection oven, fan on, for 10 minutes. Remove from oven, drain excess fat and
add to soup. Add escarole, and stir to combine. Serve on shallow pan cool then
place in clean container. Label, date, initial and refrigerate.
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