| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Italian, Soups, Beef |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Escarole, cooked, chopped |
| 1/2 |
c |
Romano cheese |
| 2 |
|
Eggs |
| 3 |
lb |
Whole chicken |
| 1 |
sm |
Onion |
| 2 |
tb |
Salt |
| 6 |
qt |
Water |
| 1 |
lb |
Ground beef |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Water |
| 2 |
tb |
Parsley |
| 1 |
c |
Bread crumbs |
| 1 |
sm |
Onion |
| 2 |
|
Eggs |
INSTRUCTIONS
BROTH
MEATBALLS
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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