Name: Escarole Soup
Ingredients: 6 c Chicken broth; Chopped carrots; Chopped onion; Chopped celery; S and P; Parsley

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

6	c	Chicken broth
		Chopped carrots
		Chopped onion
		Chopped celery
		S and P
		Parsley

INSTRUCTIONS

Simmer for 1/2 hour then add small meatballs, Simmer another half hour.
Then add a bunch of chopped escarole and cook till tender. You can add
potatoes or if you have any left over small pasta. The recipe called for 1
or 2 Tablespoons of tomato paste but I do not add it.
Posted to JEWISH-FOOD digest V97 #300 by Hilary and Robert Willingham
<hilwil@whidbey.net> on Nov 17, 1997

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