Beef Escarole Soup Recipe by Erica Woodman
While tasty and delectable, this recipe also features a main ingredient that has salubrious benefits. A less bitter “cousin” to endive and chicory, escarole is high in fiber and contains substantial amounts of Vitamin A (linked to lowering the risk of osteoporosis), Vitamin C (supporting neurological health), Vitamin K (essential to the circulatory system), and such cancer battling antioxidants as: flavonoids, saponins, zeaxanthin, and lutein. A great addition to the salad bowl or sauté pan, escarole is truly in its element when chopped into an appetizing soup such as this.
Escarole Soup Ingredients
1 head escarole
1 pound ground beef
¼ cup grated Parmesan cheese
½ teaspoon minced garlic
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
2 32-ounce cans (or homemade) chicken broth
10 ounces cooked macaroni (any shape can be used)
1 8-ounce package baby carrots
How to Make Escarole Soup
In a medium bowl, combine ground beef, Parmesan cheese, garlic, parsley, salt, and pepper. Roll into small meatballs. In a soup pot, bring chicken broth to a boil. Drop the meatballs into the boiling broth. Rinse, trim, and chop the escarole. Rinse escarole a second time to ensure all sand has been removed. Add escarole, cooked macaroni, and carrots to the broth. Simmer two or more hours. Serves 4 to 6.
Recipe Notes: Homemade chicken broth is a nice addition to this recipe. Remember, homemade soups always taste better the next day!
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