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Escarole and Meatball Soup

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

2

slices white bread, crusts removed

1/4 cup

whole milk

1/2 lb

ground pork

1/2 lb

ground beef

1/3 cup

finely chopped onion

1

garlic clove, minced

1/4 cup

dried currants

2 tbsp

fresh oregano, finely chopped

Coarse salt and freshly ground pepper

1 tbsp

extra-virgin olive oil

4 cups

homemade or low-sodium store-bought chicken stock

1

head escarole (about 6 ounces), cut into 1/2-inch pieces

1 can

kidney beans, rinsed

1

small dried chile pepper, crumbled