| 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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