Veal Dumplings with Escarole in Broth (Rachael Ray) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
2 slices good-quality white bread |
1 cup whole milk |
1 1/4 pounds ground veal |
kosher salt and freshly ground pepper |
freshly grated nutmeg |
about 1/3 cup crumbled gorgonzola dolce |
about 1/3 cup grated parmigiano-reggiano |
10 to 12 medium fresh sage leaves, very thinly sliced |
2 cloves garlic, grated or made into a paste |
1 egg, lightly beaten |
evoo, for drizzling |
1 head escarole |
8 cups chicken stock |
1/3 bag extra-wide egg noodles |
lemon zest, for serving |
Directions:
1. Soak the bread in the milk in a small bowl to soften.
2. Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg. Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg. Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture. Drizzle in a little EVOO and gently mix until combined.
3. Keep a bowl of warm water on hand for rolling the meatballs or use a 2-ounce scoop. Roll or scoop the meat mixture into balls, moistening your hands if not using a scoop, and place on a baking sheet or large plate.
4. Coarsely chop the escarole into 2-inch pieces.
5. Bring the stock and 2 to 3 cups water to a low boil in a wide pot. Add the meatballs and simmer until cooked through, 8 to 10 minutes. Add the escarole during the last minute or 2 of cooking and stir until wilted.
6. Meanwhile, cook the noodles in a pot of boiling salted water until al dente. Drain and add to the soup. Ladle the soup into bowls and top with a few grates of lemon zest.
7. Cook's Note: The soup, without the noodles, can be covered and refrigerated for a make-ahead meal. Add the noodles before serving.
|
|