Escarole Soup With Meatballs
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23166. Report a problem with this recipe.
Title: Escarole soup with meatballs
Yield: 4 Servings
1/4 lb Ground beef
1 tb Grated Parmesan cheese
1/2 sl White bread, soaked in milk
And squeezed dry
1 Egg yolk
1/4 ts Salt
1/8 ts White pepper
1 ts Chopped fresh Italian
4 c Chicken stock
1 Head escarole, washed and
Cut into 1/2-inch pieces
1 sm Onion, chopped
3/4 c Pastina
1/8 ts Salt
2 tb Grated Parmesan cheese
To make the meatballs: Mix all the ingredients in a bowl. Take one
tablespoon at a time and form into balls about 1- inch in diameter.
Refrigerate the meatballs until you are ready to add them to the soup.
To make the soup: In a soup pot over medium heat, bring the chicken
broth to a boil. Add the escarole, onion and meatballs and cook for 3
minutes. Add the pastina and cook for an additional 4 to 5 minutes.
In bowl, whisk together the eggs, salt and cheese. Reduce the heat on
the soup and quickly whisk in the egg mixture. Allow to cook for 2
minutes, ladle into bowls and serve immediately.
Yield: 6 servings as a final course
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