Chef Don’s Kitchen Recipe File  
RECIPE NAME: Escarole Meatball Soup - Prep Original Date:
DIRECTORY: Soups & Stews 7/1/96
    Revision Date:


9 quarts



olive oil ¼ cup    
onions, 1/8" half moons 10 cups/2 lb wt    
garlic, minced 2 TBSP    
salt mix 3:1 4 tsp    
basil, dried 2 TBSP    
bay leaves, California 2 each    
thyme, dried 1 TBSP    
Chicken Stock 1 gallon    
black pepper, fresh ground fine 1 tsp    
nutmeg, fresh grated ½ tsp    
Pasta Tomato Base 4 cups    
escarole washed, cut ½" wide ribbons 1 gallon/2 heads    
Meatballs: Yield: 2 lbs    
ground veal ½ lb wt    
ground pork ½ lb wt    
Herbed Bread Crumbs 1 cup    
eggs, whole, lightly beaten 1 each    
heavy cream ½ cup    
salt mix 3:1 1 tsp    
black pepper, fresh ground fine ½ tsp    
parmesan, fine ground ½ tsp    
Italian parsley, minced 1 TBSP    
garlic, minced 1 TBSP    
rosemary, minced 1 tsp    
onion, pureed ½ cup    

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.