Brothy Meatballs Beans and Greens

Are you still in denial about it being soup season? These brothy meatballs will ease you in slowly and scrumptiously…truly! For the greens, I used a head of escarole I bought at the farmer’s market, they had pain de sucre as well which is also in the chicory family. If you’re not a chicory fan, kale would be good, as would lettuce or spinach. Get things going in a large heavy pot by sautéing a chopped onion and several minced garlic cloves until translucent. Next, add a pinch of red chili flakes and the washed bite-sized greens and stir frequently over medium heat until they’re wilted. Pour in two to three cups of your favorite chicken stock…my go to is Better Than Bouillon. When it starts to simmer add a can of drained cannellini beans and continue to cook while you make the meatballs. Combine a pound of ground beef, turkey, or chicken thighs with a minced shallot, a handful of finely chopped parsley, a tablespoon of minced garlic, a half a cup of grated parmesan, and a generous amount of salt and pepper. Once it’s mixed well, gently stir in a lightly beaten egg and a cup of panko which has been soaking in a third of a cup of milk. One-inch meatballs are best, once formed, brown them in a heavy skillet over medium heat and immediately transfer them to the pot with the braised greens. Cover, and cook for another twenty minutes on low heat then serve with about a half-inch of the broth and some grated parmesan or pecorino over the top.