This “recipe” comes from the realms of family tradition.  This Italian soup was my grandfather’s specialty, and the way that we always started our Thanksgiving meal.

When I mention escarole, many people have no earthly clue what I’m talking about.  Some have thought that I meant escargot, but I assure you, this dish has nothing to do with snails!  Escarole is a bunchy green variety of endive.  Our CSA offers escarole for only one week.  And when they do, I make escarole soup.

I think there are fancier ways to prepare this soup and some day I might experiment with that, but this very simple version is how I’ve always had it.

I start with a pot of well salted, home-made chicken broth.  While the broth is heating, I make a tray full of mini-meatballs.  These are just beef, because that’s what I happened to have.  I know that my mother does half beef and half pork when she makes this.  You can make it with whatever variety of meatball pleases you.  Cook your meatballs.  You want them to be at least most of the way, if not all the way done.  When the meatballs are done and the broth is hot, transfer the balls into the broth.  Then add lots of washed and chopped escarole.  Cook it until the escarole wilts, then serve it with fresh grated Parmesan (though the Parmesan of my childhood generally came from a green can).  We don’t usually eat milk products at home, with the exception of home-made ghee.  Occasionally we have a bit as a treat when we are out.  But for this once a year passing on of a tradition, I make an exception and eat my soup and think of my grandfather and all of my extended family.  And I wonder if someday, maybe just once a year, my children will serve the same meal to their own children and grandchildren as well.