About this recipe:Also known as minestra maritata, which literally translates to married soup. Beef mince meatballs are simmered with escarole and eggs. Serve with fresh Italian bread.
Serves: 6 - 8
2 medium heads escarole, cleaned and chopped
2 litres chicken stock
450g minced beef
4 eggs, divided
110g dry breadcrumbs
2 tablespoons dried basil
1 teaspoon dried parsley
150g grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain from the water. When cooled, squeeze out all excess liquid.
In a separate pot over medium heat, bring the stock to the boil. In a separate large bowl, combine the minced beef, 1 egg, breadcrumbs, basil, parsley and 1/3 of the Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the stock. When they rise to the top, they are cooked.
Add the escarole to the stock. In a separate bowl, combine the remaining 3 eggs with the remaining Parmesan cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
If you can't get your hands on escarole, use chicory instead.