Pork and Escarole Soup with Ditalini

April 10, 2015 Leave a Comment

 

Pork and Escarole Soup with Ditalini

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  I hope you enjoy this recipe….

 

Pork and Escarole Soup with Ditalini Recipe

 

Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper

 

In a soup pot, heat the olive oil on medium-low heat.  Add the garlic and sauté until soft.  Add the pork, increase heat to medium-high heat, and brown quickly.  Reduce heat back to medium-low heat.  Add the escarole and cook until it just begins to wilt.  Add broth, increase heat to high, and bring to a boil.  Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes.  Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions.  Drain and stir it into the soup.  Ladle into warm soup bowl and sprinkle with parmesan.

 

(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)

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Escarole Soup

December 29, 2014 Leave a Comment

 

Escarole Soup

Escarole Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Escarole Soup Recipe

 

Escarole Soup

1 head escarole

1 large onion

1 ½ cups diced celery

3-4 cloves garlic

8 cups basic vegetable stock (I use Kitchen Basics because it has LOW SODIUM)

2 bay leaves

2 Tbsp. olive oil

1 tsp. oregano

Salt and pepper

Parmesan cheese, grated (optional)

 

Tear the escarole into small pieces.  Dice the onion and celery.  Mince the garlic.

In a soup pot, begin warming the broth, alone with the bay leaves.

In a large saucepan, heat the oil, add the onion, garlic, celery and oregano, sauté for about 4 minutes (I would sauté until the celery is cooked) on low heat.  Add the escarole, stirring constantly, until it wilts.  Transfer this mixture to a soup pot.  Simmer gently for about 30 minutes.  Remove the bay leaves.

Season with salt and pepper to taste.

 

(Recipe for Escarole Soup, was in The Everything Soup Cookbook, 2002, 2014)

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Italian Wedding Soup

April 9, 2013 Leave a Comment
Italian Wedding Soup

Italian Wedding Soup

This recipe for Italian Wedding Soup was given to me Ira Donewitz.  Ira woks with my husband and anytime he sees a recipe (cookies, desserts or this one) that he thinks I would like to have, he gives it to my husband.  This recipe came from Ira – I would like to thank him for it – and hope you all enjoy it.

Italian Wedding Soup Recipe

Italian Wedding Soup

1-  3 1/2 -4 lb. chicken

2 carrots, peeled and trimmed

2 rib celery

2 cups canned whole peeled plum tomatoes

Salt

½ cup acine de pepe (frog’s-eye) or other round pasta

1 bunch escarole, washed and coarsely chopped

½ lb. ground beef

1 egg yolk

2 Tbsp. dry bread crumbs

1 Tbsp. freshly grated parmigiano-reggiano

1 Tbsp. freshly grated romano

Leaves from 2 sprigs parsley, chopped

1 clove garlic, peeled and finely chopped

¼ tsp. dried oregano

Freshly ground black pepper

Put chicken, carrots, celery, tomatoes, 14 cups water, and salt to taste into a large pot.  Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to medium-low.  Simmer until chicken is just cooked through, about 40 minutes.

Meanwhile, cook pasta in a small pot of boiling salted water until just tender, 5-7 minutes.  Drain, rinse, and set aside.  Put escarole and 2 tablespoons water into a large skillet, cover, cook over medium heat until wilted, 4-5 minutes; and set aside.  Gently mix ground beef, egg yolk, bread crumbs, cheeses, parsley, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper together in a large bowl; form into ½” meatballs, then set aside.

Using a slotted spoon, transfer chicken to a large bowl and set aside to let cool.  Strain broth through a cheesecloth-lined colander into a clean medium pot, discarding solids.  Shred chicken meat and ser aside; discarding skin and bones.

Bring broth to a boil over high heat.  Add meatballs, reduce heat to medium, and simmer until cooked through; 10-15 minutes.  Add shredded chicken, escarole, and pasta, season to taste with salt and pepper.  Simmer for 15 minutes more.

(Recipe for Italian Wedding Soup was given by Ira Donewitz, from Saveur Reporter.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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