Skill required: Confident beginner
2 slices white bread, crusts removed
1/4 cup whole milk
1/2 pound ground pork
1/2 pound ground beef (OR use 1 lb. ground beef & eliminate pork)
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons fresh oregano, finely chopped
Coarse salt & freshly ground pepper
1 tablespoon olive oil
4 cups chicken stock, homemade or canned
1 head escarole (6 ounces), cut into 1/2-inch pieces
1 can (15 ounces) kidney beans, rinsed
1 small dried chili pepper, crumbled - optional
1. Soak bread with milk in a small bowl for 2 minutes.
2. Squeeze excess moisture from bread, and tear into small pieces.
3. Stir meat, soaked bread, onion, garlic and oregano in a large bowll until well mixed; season with salt and pepper.
4. Roll into 1 1/4-inch balls.
5. Heat oil in a medium sauté pan over medium heat.
6. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
7. Bring stock to a boil in a medium pan.
8. Reduce heat to medium-low.
9. Add meatballs, escarole, beans and chile; cook until heated through, about 5 minutes.
10.Season with salt and pepper.
Yield: 4 servings
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