astray recipes: Escarole soup with meatballs

Categories: Tvfn
Yield: 4 servings

Measure	Ingredient
	Meatballs-
¼ pounds	Ground beef
1 tablespoon	Grated Parmesan cheese
½ slice	White bread, soaked in milk
	And squeezed dry
1	Egg yolk
¼ teaspoon	Salt
⅛ teaspoon	White pepper
1 teaspoon	Chopped fresh Italian
	Parsley
	Soup:
4 cups	Chicken stock
1	Head escarole, washed and
	Cut into 1/2-inch pieces
1 small	Onion, chopped
¾ cup	Pastina
2	Eggs
⅛ teaspoon	Salt
2 tablespoons	Grated Parmesan cheese

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.

Yield: 6 servings as a final course CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9449 (courtesy David Ruggerio, "Little Italy Cookbook")

escarole soup with meatballs