ITALIAN MEATBALL SOUP

Colorful, flavorful soup, “souper” easy to make.
My personal take on Rachel Ray's &  Giada's soups.

SOUP BASE:

 3 T Olive oil

 5 slices bacon, chopped

¼ tsp. liquid smoke

1 large onion, chopped

3 cloves garlic, minced or grated

2 heads Escarole, cleaned well and rough chopped

Salt & Pepper, to taste

1 tsp Red pepper flakes

Nutmeg, freshly grated, to taste, be generous

1 15oz can Cannellini beans (white kidney beans)

2 Quarts Chicken stock

3-5 C. water, as needed

1 lemon, zested

MEATBALLS:

⅓ pound ground beef

⅓ pound ground veal

⅓ pound ground pork

1 egg

2 handfuls bread crumbs

Splash of milk

1 handful grated Parmesan cheese

¼ tsp Allspice

½ tsp Tony’s

 ¼ tsp. Salt

½ tsp. Pepper

1 handful fresh Parsley, finely chopped

SOUP PREP:

 Heat olive oil in a heavy soup pot over med-high heat. Add bacon and Liquid Smoke, cook until crisp, remove about half of the grease. Add onion and garlic and saute just until they begin to caramelize. Add the escarole and wilt. Season with Nutmeg, Salt, Pepper, and Tony’s. Add beans with juice. Stir well. Add chicken stock, increase heat to high and deglaze, scraping any browned bits from bottom of pot, bringing to a boil.  Add meatballs. Make sure you have added enough water to cover as meatballs are added, stirring as needed to make room. Adjust heat a little lower and continue to boil for about 10-15 minutes to cook meatballs. Turn off heat, and add lemon zest. Serve with more grated Parmesan at table.

MEATBALL PREP:

Combine all ingredients for meatballs. Use hands and mix until just combined. Over mixing will make meatballs tough. Dampen hands and form into balls about the size of a walnut. Set aside until needed.