Ingredients
- For the vegetable soup
1 medium onion, cut in chunks
2 medium stalks, celery with leaves, cut in chunks
1 small carrot, cut in chunks
4 plump garlic cloves, peeled
½ cup fresh basil leaves, loosely packed
⅓ cup extra-virgin olive oil
7 quarts cold water
1 head escarole, about 1 pound, cut into 1/2-inch shreds
1 bunch Swiss chard, about 1 pound, cut into 1/2-inch shreds
1 large fennel bulb, about 1 pound, trimmed and sliced 1/4-inch thick
1 pound zucchini, cut into 1/2-inch pieces (about 3 small zucchini)
2 tablespoons kosher salt
For the meatballs
4 ounces stale country bread, crusts removed (about 3 or 4 slices)
½ cup milk, or more as needed
1 pound sweet Italian sausage, (without fennel seeds)
1 large egg, beaten
½ teaspoon kosher salt
freshly ground black pepper, to taste
2 tablespoons fresh Italian parsley, chopped
For Serving
Pecorino cheese, freshly grated, plus more for passing
extra-virgin olive oil, best quality
½ pound provola, cut in 1/4-inch cubes
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter