Carmela Soprano's Escarole and Little Meatballs Soup - Minestra l Tiny Meatballs Recipe

Ah, Escarole, where have you been all my life?

I don't remember Ma ever serving it.

Then, again, we lived in College Point.

During the 50s and 60s College Point was a strictly German and Irish town.

The church suppers weren't very interesting.

More like "Welcome to the world of cabbage and boiled meat."

Oh, well, so it goes.

Since I just made the 'Schcarole for the two of us, I had a half head leftover.

Back to Carmela's Feeding my Family in Artie's The Sopranos Family Cookbook.

There's a recipe for Minestra.

Carmela calls it Minest'.

Whatever.

The half recipe of soup used up the rest of the head escarole.

And soup makes a nice meal in Autumn. 

Oh, the recipe calls for either veal or beef.

Guess what I used.

Carmela also used 8 ounces of ditalini or tubetti.

They are very small pasta.

She also suggested spaghetti broken into bite-sized pieces.

You get the idea.

No pasta?

About a half cup of rice is also nice.

Oh, add the rice a little sooner since it takes longer to cook.

And cover the pot.

Bought a large package of ground meat?
Here are some more meatball recipes:

Anna Sultana's Tomato Sauce and Homemade Meatballs, Maltese Style

Carmela Soprano's Sunday Gravy (Tomato Sauce with Meat) and Homemade Meatballs

Carmela Soprano's Hot Meatball & Mozzarella Heroes

Carmela Soprano's Grilled Meatball and Sausage Skewers

Carmela Soprano's Little Chicken Meatballs in Tomato Sauce

                        Minestra 

Serves 6

Trim and discard bruised leaves of

1 head escarole (about 1 pound)

Cut off the stem end and separate the leaves.

Wash well in cool water.

Stack the leaves and cut in 1 inch strips.

There should be about 4 Cups.

In a large pot place 

the escarole strips

3 large carrots, chopped

6 Quarts chicken broth

Bring to a simmer.

Cover the pot and simmer 30 minutes.

Meanwhile make the Meatballs

In a large bowl combine

1 pound ground veal or beef

2 large eggs

1/2 Cup finely minced onion

1 Cup plain bread crumbs

1 Cup grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon pepper

Shape the mixture into tiny meatballs.

Drop the meatballs into the soup.

Simmer about 15 minutes.

Add

8 ounces small pasta or broken spaghetti

Simmer, stirring occasionally, about 8 minutes.

Taste and correct the seasoning.

Serve hot with grated parmesan.

Would I make Minest' again?

Sure.

Winters in Winnipeg are really long and cold.

Soups are perfect for our climate.

And it's a great way to use up the leftover escarole.

One recipe down.  Eighty more to go.