| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Dujour01 | 1 | servings |
INGREDIENTS
| 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 parsley |
| 4 | c | Chicken stock |
| 1 | Head escarole; washed and cut into | |
| ; 1/2-inch pieces | ||
| 1 | sm | Onion; chopped |
| 3/4 | c | Pastina |
| 2 | Eggs | |
| 1/8 | ts | Salt |
| 2 | tb | Grated Parmesan cheese |
INSTRUCTIONS
MEATBALLS SOUP 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 Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9449 - DAVID RUGGERIO Converted by MM_Buster v2.0l.
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