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
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 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.
