| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Beef, Italian, Soups | 12 | Servings |
INGREDIENTS
| 3 | c | Escarole, cooked chopped |
| 1/2 | c | Romano cheese |
| 2 | Eggs | |
| 3 | lb | Whole chicken |
| 1 | Onion | |
| 2 | T | Salt |
| 6 | qt | Water |
| 1 | lb | Ground beef |
| 1 | Garlic clove | |
| 1/4 | c | Water |
| 2 | T | Parsley |
| 1 | c | Bread crumbs |
| 1 | Onion | |
| 2 | Eggs |
INSTRUCTIONS
PREPARE BROTH Boil chicken, salt and onion in water until tender. Do not overcook. Remove chicken from broth. Chill broth and skim fat. Debone chicken, removing the skin and cutting meat into small pieces. Set aside. PREPARE MEATBALLS Combine all ingredients for meatballs. Roll into small balls. Return broth to heat; boil rapidly, drop in meatballs. Lower heat and cook about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more. Combine 1/2 c Romano cheese with 2 eggs. Add cheese and egg mixture while soup is boiling. Cook an additional 5 minutes. Serve hot. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 146
Total Fat: 16.1g
Cholesterol: 110.6mg
Sodium: 2122.8mg
Potassium: 346mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 1.6g
Protein: 18.8g