Nonna Smith’s Escarole Soup

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 people


  • 1 head of escarole
  • 2 to 3 cans chicken broth
  • ½ onion diced
  • 1 small carrot diced
  • ½ lb. ground meat
  • ½ cup ditalini pasta or any small pasta
  • 3 eggs beaten with parmesean cheese (per Elaine: “if you like a lot; you put a lot; If you like a little”etc.)


  • Remove the base of the escarole and take it apart. Put it into a large pot and cover with water. Bring to a boil and then lower heat and allow to simmer for fifteen minutes. Drain. Set aside. (If you’re a salt lover, add the salt to the water before cooking).
  • In a large pot, heat a little oil, add the diced onions and carrots and cook for about five minutes----DO NOT BROWN.
  • To the ground meat, add 1 egg, parsely, parmesean cheese and bread crumbs. Roll into small balls.
  • Add chicken broth and set heat to medium; bring to a low boil; add meat balls and pasta and allow to cook until pasta is done---about fifteen minutes,; then add back the cooked escarole, and add the beaten eggs and cheese to the boiling soup; swirl around and turn off burner