| 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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