Clay's Kitchen : Ricette Italiane (Italian Recipes)

Ricette Italiane (Italian Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Escarole Soup with Meatballs

Recipe from: Little Italy Cookbook by David Ruggerio
Servings: 6

¼ pound ground beef
1 tablespoon parmesan cheese, grated
½ slice white bread
1 egg yolk
¼ teaspoon salt
⅛ teaspoon white pepper
1 teaspoon parsley, chopped
4 cups chicken broth
1 head escarole, cut in ½" pieces
1 small onion, chopped
¾ cup pastina
2 eggs
⅛ teaspoon salt
2 tablespoons parmesan cheese, grated

To make the meatballs:
Mix all the ingredients in a bowl. Take one tablespoon at a time and form into balls about 1-inch in diameter. Refrigerate the meatballs until you are ready to add them to the soup.

To make the soup:
In a soup pot over medium heat, bring the chicken broth to a boil. Add the escarole, onion and meatballs and cook for 3 minutes. Add the pastina and cook for an additional 4 to 5 minutes. In bowl, whisk together the eggs, salt and cheese. Reduce the heat on the soup and quickly whisk in the egg mixture. Allow to cook for 2 minutes, ladle into bowls and serve immediately.

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