INGREDIENTS

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. This recipe yields 3
1/2 cups for 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8798 broadcast 01-14-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-08-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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