Lunch: Veal Dumplings with Escarole in Broth

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Veal Dumplings with Escarole in Broth

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 slices good-quality white bread
1 cup whole milk
1 1/4 pounds ground veal
Kosher salt and freshly ground pepper
Freshly grated nutmeg
About 1/3 cup crumbled gorgonzola dolce
About 1/3 cup grated Parmigiano-Reggiano
10 to 12 medium fresh sage leaves, very thinly sliced
2 cloves garlic, grated or made into a paste
1 egg, lightly beaten
EVOO, for drizzling
1 head escarole
8 cups chicken stock
1/3 bag extra-wide egg noodles
Lemon zest, for serving

Instructions

Soak the bread in the milk in a small bowl to soften.
Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg. Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg. Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture. Drizzle in a little EVOO and gently mix until combined.
Keep a bowl of warm water on hand for rolling the meatballs or use a 2-ounce scoop. Roll or scoop the meat mixture into balls, moistening your hands if not using a scoop, and place on a baking sheet or large plate.
Coarsely chop the escarole into 2-inch pieces.
Bring the stock and 2 to 3 cups water to a low boil in a wide pot. Add the meatballs and simmer until cooked through, 8 to 10 minutes. Add the escarole during the last minute or 2 of cooking and stir until wilted.
Meanwhile, cook the noodles in a pot of boiling salted water until al dente. Drain and add to the soup. Ladle the soup into bowls and top with a few grates of lemon zest.
Cook's Note: The soup, without the noodles, can be covered and refrigerated for a make-ahead meal. Add the noodles before serving.

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