| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 12 | c | Chicken broth; (preferably homemade) |
| 2 | bn | Escarole; washed thoroughly and chopped |
| 4 | Eggs beaten with 1/2 cup Parmesan cheese; (mix in a cup with a spout) | |
| 1 | lb | Ground chuck |
| 3/4 | c | Bread crumbs |
| 1/4 | c | Chopped Italian parsley |
| 1 | Egg | |
| 1/2 | c | Water |
| 1/2 | c | Grated Parmesan cheese |
| Sprinkling of garlic powder | ||
| Salt and pepper to taste |
INSTRUCTIONS
MEATBALLS http://www.foodtv.com/midatl/reclist.htm An Italian recipe from Chestnut Hill Prepare meatballs. Combine all ingredients thoroughly by hand and shape into small balls, about 1 inch in diameter. Bring chicken broth to a boil and add chopped escarole. Reduce heat and simmer gently for 5-8 minutes. Drop the meatballs into the broth, a few at a time, and stir gently. Simmer gently for 8-10 minutes. In a thin, steady stream, slowly pour the Parmesan/egg mixture into the simmering broth. Stir and simmer 1 minute. Turn off heat and allow soup to settle for about 10-15 minutes before serving. Yield: 10-12 servings Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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