Because of Pinterest I haven't subscribed to any magazines since 2010. I decided this year to subscribe to Better Homes and Gardens and Traditional Home magazines because looking through them makes me happy. I'm one of those that likes to buy the old-fashioned type books in paper and ink form instead of the digital version. I still like Pinterest, but there's something about having the magazine to flip through, enjoy, and earmark pages to return to. Last week, while flipping through the February 2017 edition of BHG I found a recipe for Pork Meatball and Escarole Soup. I had all of the ingredients on hand except for the escarole, which to be honest, I have never heard of. In the picture it looked like spinach and I had some of that, so that's what I went with. My family thought it was tasty and the kids liked the fact that we were having grilled cheese for dinner with our soup.
Ingredients:
1 egg
1 slice loaf bread, broken up into small pieces
2 Tbsp milk
1/4 tsp ground nutmeg
1 lb ground pork
1 Tbsp and 1 tsp parsley, divided
1/4 cup grated Parmesan cheese
2 Tbsp canola oil
1 cup chopped celery
1/2 cup chopped yellow onion
fresh spinach leaves
4 cups chicken broth
salt and pepper
Directions:
1. Whisk together egg, bread crumbs, milk, nutmeg, 1/8 tsp each salt and pepper in bowl.
2. Stir in pork, Parmesan, and 1 Tbsp parsley.
3. In a 5-6 qt pot heat oil over med-high heat. Add celery and onion and cook about 5 minutes or until tender.
4. Add spinach, chicken broth, 2 cups water, and 1 tsp parsley and bring to boil.
5. Reduce heat to simmer and drop rounded Tablespoons of meatballs into broth.
6. Press meatballs under broth, cover and simmer for 10 minutes or until meatballs are cooked through.
* This article suggested making these meatballs another night by placing them on a foil lined cookie sheet and baking for 18-20 minutes at 375 degrees. Serve over pasta with marinara.
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