Minestra

　　You just know the Soprano family is eating the kind of Italian food that's getting harder and harder to find in our increasingly upscale Italian restaurants. This dish has that real-thing feeling; surely this is someone's grandmother's famous soup recipe.

　　The soup is delicate but filling at the same time, with its pasta and baby meatballs. Unless you have Soprano-size appetites, this is a main-dish soup. We've cut the recipe in half so it will fit in your soup pot.

　　

Ingredients

Serves 6

　　1/2 head escarole (about 1/2 pound)

　　1 1/2 large carrots, chopped

　　12 cups chicken stock, preferably homemade

　　4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces

　　Freshly grated Parmigiano-Reggiano cheese

　　

Meatballs

1/2 pound ground veal or beef

　　1/2 cup plain bread crumbs

　　1/2 cup freshly grated Parmigiano-Reggiano cheese

　　1/4 cup very finely minced onion

　　1 large egg

　　1/2 teaspoon salt

　　Freshly ground pepper, to taste

　　

Step 1

Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.

　　

Step 2

Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.

　　

To make the meatballs

Step 3

Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.

　　

To assemble

Step 4

When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

　　The Best American Recipes 2003-2004 by Fran McCullough and Molly StevensHoughton Mifflin From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone