Name: Escarole Soup with Meatballs
Ingredients: 1/4 lb Ground veal or lean ground beef; 5 tb Coarsely grated fresh Parmesan; 2 tb Finely chopped fresh parsley leaves; 3 tb Fine fresh bread crumbs; 1/4 ts Salt; 1 lg Egg, beaten lightly; 3 tb Olive oil (preferably extra-virgin, available at specialty foods shops, some supermarkets, and some natural food stores); 1 c Finely chopped onion; 1 ts Minced garlic; 4 c Packed shredded escarole, rinsed & spun dry; 2 c Canned chicken broth

Be very careful, then, how you live (Eph. 5:15), put on the full armor of God (Eph. 6:11), prepare your minds for action (1 Peter 1:13), make every effort (2 Peter 1:5), be self-controlled and alert (1 Peter 5:8). These are battle cries, and Scripture is full of them. But unlike our old conception of warfare, where battle lines are clear and the times of battle can almost be predicted, this is modern warfare in which you are not always sure where the enemy lurks. It is guerilla warfare. There are strategically placed snipers. You let down your guard for a moment and the village you thought was safe suddenly opens fire on you.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

1/4	lb	Ground veal or lean ground beef
5	tb	Coarsely grated fresh Parmesan
2	tb	Finely chopped fresh parsley leaves
3	tb	Fine fresh bread crumbs
1/4	ts	Salt
1	lg	Egg, beaten lightly
3	tb	Olive oil (preferably extra-virgin, available at specialty foods shops, some supermarkets, and some natural food stores)
1	c	Finely chopped onion
1	ts	Minced garlic
4	c	Packed shredded escarole, rinsed & spun dry
2	c	Canned chicken broth

INSTRUCTIONS

In a bowl combine well the veal, 2 tablespoons of the Parmesan, the
parsley, the bread crumbs, the salt, half the egg, reserving the remaining
egg for another use, and freshly ground pepper to taste and form the
mixture into 12 walnut-size balls. (The mixture will be soft.) In a large
heavy saucepan heat 1 tablespoon of the oil over moderately high heat until
it hot but not smoking, in it saute the meatballs, turning them, for 3
minutes, or until they are just firm to the touch and browned lightly, and
transfer them with a slotted spoon to a plate. Add the remaining 2
tablespoons oil and the onions to the pan and cook the mixture over
moderately low heat, stirring occasionally, until the onion is softened.
Add the garlic and cook the mixture, stirring occasionally, for 2 minutes.
Add the escarole and cook the mixture, cover, over low heat, stirring
occasionally, for 3 minutes, or until the escarole is wilted. Add the
broth, the meatballs, and freshly ground pepper to taste, bring the liquid
to a boil, and simmer the soup for 3 minutes. Serve the escarole soup
sprinkled with the remaining 3 tablespoons Parmesan.
Yield: 3 1/2 cups, serving 2.
NOTES : (Courtesy of Gourmet Magazine)
Recipe by: Cooking Live Show #CL8798
Posted to MC-Recipe Digest V1 #376, by Angele Freeman
<jfreeman@netusa1.net> on Fri, 17 Jan 1997.

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