Meatball: Escarole Meatball Soup
Source of Recipe
internet
List of Ingredients
MEATBALLS
1/4 lb Ground beef
1 tbl Grated Parmesan cheese
1/2 slc White bread, soaked in milk and squeezed dry
1 x Egg yolk
1/4 tsp Salt
1/8 tsp White pepper
1 tsp Chopped fresh Italian parsley
SOUP
4 cup Chicken stock
1 head escarole, washed and cut into 1/2-inch pieces
1 sm Onion, chopped
3/4 cup Pastina
2 Eggs
1/8 tsp Salt
2 tbl Grated Parmesan cheese Recipe
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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