Escarole and little meatball soup (Minestra) from The Best American Recipes 2003-2004: The Year's Top Picks From Books, Magazines, Newspapers, and the Internet by Molly Stevens and Fran McCullough

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Notes about this recipe

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    See recipe for variations.

  • bching on March 11, 2021

    Delicious and much easier and more fun to make than I anticipated. There is no green like escarole for flavor and texture. I used veal for the meatballs and mixed with my hands. They meatballs were luscious and tender. Next time I might an ounce or so more ditalini.

  • MollyB on March 14, 2018

    Delicious soup, and relatively easy. I've made it with both ground veal and ground pork, and both were good.

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