| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
Italian |
|
8 |
Servings |
INGREDIENTS
| 8 |
c |
Vegetable stock; (8 to 10) |
| 1/2 |
lb |
Lean ground beef |
| 1 |
tb |
Minced fresh parsley |
| 1 |
tb |
Minced onion |
| 1/4 |
ts |
Minced garlic |
| 1/4 |
c |
Whole wheat breadcrumbs |
| 5 |
tb |
Skim milk |
| 1 |
lb |
Escarole; washed |
| 2 |
|
Medium-size carrots; coarsely chopped |
| 1 |
|
Stalk celery; coarsely chopped |
| 2 |
|
Eggs; beaten with 2 Tbsp cold water |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Hard-cooked egg; sliced (garnish) |
INSTRUCTIONS
In a 6 quart saucepan bring the stock to a slow boil. Simmer, covered,
while preparing the meatballs. In a medium- size bowl combine the ground
beef, the parsley, onions, garlic, bread crumbs and milk. Mix well. Using
your hands, roll into 1-inch balls. Place on a broiler pan and bake at 375
degrees for about 25 minutes or until browned. Remove from pan and set
aside. Steam escarole for about 5 minutes or until tender. Coarsely chop.
Add carrots and celery to the stock. Simmer 20 minutes or until vegetables
are tender. Add meatballs and escarole to the stock. Heat through. Add
eggs, stirring until eggs are set, about 20 seconds. Turn off heat. Serve
with parsley sprinkled on top and garnish with egg slices if de- sired.
Makes 8 servings.
Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary"
<diane@keyway.net> on Nov 3, 1997
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