Longing for a bowl of comfort food? Famed New York City restaurateurs and Today show regulars, the Scottos share some of their all-time favorite soup recipes. Visit the family restaurant's Website Fresco® by Scotto to learn more.
- Veal, Beef and Herb Soup
- 1 pound ground beef
- 1 pound ground veal
- 1 1/2 cups dried bread crumbs (store-bought are fine)
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried fresh oregano
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- Pinch of pepper
- 2 tablespoons cold water
- 1/2 cup olive oil
- 1 cup dried onions
- 2 tablespoons chopped garlic
- 1 tablespoon crushed red pepper flakes
- 2 quarts chicken stock
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced zucchini
- 1 pound escarole, chopped
- 5 tablespoons grated parmesan cheese
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
Meatballs, Escarole and Fresh Herbs (serves 6)
For the meatballs
For the soup
For the herbs
- To make the meatballs: Place the ground beef and veal in a large bowl.
- Add the bread crumbs, egg, parsley, cheese, salt and pepper.
- With wet, cold hands mix the ingredients together well.
- Add the cold water. Form the mixture into about 18 one-inch meatballs. Set aside.
- To make the soup: In a large stockpot, heat the olive oil over medium heat and saute the onions until they are translucent. Add the garlic and red pepper flakes and saute for about 5 minutes, or until the onions are glazed.
- Add the chicken stock and bring the soup to a boil over high heat. Add the carrots, celery, onions and zucchini, lower the heat and simmer for about 1 1/2 hours, or until the vegetables are tender.
- To assemble: Add the meatballs and escarole and simmer for 20 minutes. Stir in the cheese and season to taste with salt. Add all of the fresh herbs and serve.
- Lentil and Chick Pea Soup
- 1/4 cup extra virgin olive oil
- 1/4 cup pancetta (or prosciutto), finely chopped
- 1 large onion, diced small
- 3 ribs celery, diced small
- 2 carrots, diced small
- 1 whole bay leaf
- 1 tablespoon fresh thyme leaves, chopped
- 1 1/2 cups green lentils, picked over and washed
- 4 large garlic cloves, crushed and toasted light brown in 2 tablespoons extra virgin olive oil
- 7 cups chicken broth (or beef broth)
- 1 1/2 cups canned Italian plum tomatoes plus juice, chopped
- 1 cup canned chick peas, strained and washed
- 3 cups Tuscan black kale (swiss chard or escarole) cut into 2-inch thick ribbons and washed
- 1/2 cup cooked tubettini pasta (or elbow macaroni)
- Salt and pepper to taste
- 1/2 cup freshly grated Parmigiano Reggiano cheese
Roasted Garlic and Tuscan Black Kale (4 servings)
- Heat olive oil in a large soup pot over medium heat. Add pancetta, onion, celery, carrot, bay leaf and thyme. Saute until lightly golden brown, about 6 minutes.
- Add lentils, garlic and prepared broth. Bring to a boil, then reduce heat to a very slow but steady simmer. Cook, covered, until lentils are tender, about 40 minutes.
- Add tomatoes, chick peas and kale. Cook gently for an additional 20 minutes. Check if salt and pepper need to be added.
- Just before serving, add cooked tubettini pasta, stir and serve immediately. Serve with grated Parmigiano Reggiano cheese.
- Minestra Risotto
- 1 pound Arborio rice
- 1 small onion, cut into small dice
- 4 1/2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon sweet unsalted butter
- Salt and ground black pepper, to taste
- 1/3 cup extra virgin olive oil
- 2 cups diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 tablespoons minced garlic
- 2 bay leaves
- Finely ground sea salt
- A 2 1/2-pound chicken, cut into 8 pieces
- 1 pound boneless pork shoulder, cut into 1-inch large dice
- 1 pound boneless beef chuck, cut into 1-inch large dice
- 1 pound boneless veal shoulder, cut into 1-inch large dice
- 1 cup dry, fruity red wine (e.g., Petite Syrah or Zinfandel)
- 3 cans (28 ounces each) whole tomatoes, pureed with the juice
- Freshly ground black pepper
- 1/2 cup minced fresh basil
- 1/2 cup minced fresh Italian (flat leaf) parsley
- 1/2 cup freshly grated Parmesan cheese
Risotto Soup with Pork Beef, Chicken and Veal (4 servings)
For the risotto
For the soup
- To make the risotto: In a medium saute pan over medium heat, add 2 tablespoons olive oil and saute onion until light brown. Add 3 cups chicken broth and simmer rice until al dente over low heat, approximately 10 to 15 minutes. If rice seems too hard and not cooked, add 1/2 to 1 cup more of stock until al dente. Once rice is cooked, spread on cookie sheet or sheet pan, to cool down. This can be done ahead of time, even the day before.
- To make the soup: In a large pot, heat olive oil over high heat. Add the onion, carrot, celery, garlic, bay leaves and 1 teaspoon salt and cook for about 3 minutes. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are lightly browned, about 15 to 20 minutes.
- When the vegetables are ready, add the wine to the pot, raise the heat to medium to high, and scrape the bottom with a wooden spoon to loosen any flavorful bits. Add the tomatoes, 1 tablespoon salt, and 1/2 teaspoon pepper. Taste for seasoning and add more salt if needed. It is important to add enough salt so that the meats season as they cook. Submerge the chicken, pork, veal and beef, and bring the soup to a simmer. Cook, uncovered, until the meats are very tender, about 1 1/2 hours.
- To assemble: Add the risotto, basil and parsley to the soup pot and continue to simmer over low heat, about 5 minutes. Spoon the risotto into warmed soup plates, add the meats and sprinkle 1 tablespoon of parmesan cheese on top of each serving. Serve immediately.