Escarole Soup and Veal Meatballs

Escarole Soup with Veal Meatballs

Instructions

(The instruction text is cut into two pieces on the page; here they are joined in reading order.)

Make the meatballs: In a small bowl let the bread soak in ½ cup water until it is soft, squeeze out the excess moisture, and in a bowl combine well the bread, the veal, the scallion, the egg, the Parmesan, the parsley, the lemon rind, and salt and pepper to taste. (Test the seasoning by cooking a small amount of the meat mixture.) Roll tablespoons of the mixture into balls. (The meatballs may be added raw to the soup or they may be first sautéed in a large skillet in the oil over moderately high heat, turning them, until they are browned.)

Make the soup: In a heavy kettle cook the onion in the oil over moderate heat, stirring, until it is softened, add 1 of the garlic cloves, minced, and the rosemary, and cook the mixture, stirring, for 1 minute. Add the escarole, stirring to coat it with the oil, and cook it, covered, in the water clinging to its leaves for 2 minutes. Add the stock and 1 cup water, bring the liquid to a boil, and simmer the mixture, covered, for 10 minutes. Add the orzo, stirring, and simmer the mixture, covered, for 10 minutes. Add the meatballs, raw or cooked, and simmer them for 10 minutes. In a mortar with a pestle or in a small bowl mash together the remaining 2 garlic cloves, the parsley, and the salt, stir the mixture into the soup, and remove the soup from the heat. Serves 4 as an entrée or 6 as a first course.