|¼ pounds||Ground beef|
|1 tablespoon||Grated Parmesan cheese|
|½ slice||White bread, soaked in milk|
|And squeezed dry|
|⅛ teaspoon||White pepper|
|1 teaspoon||Chopped fresh Italian|
|4 cups||Chicken stock|
|1||Head escarole, washed and|
|Cut into 1/2-inch pieces|
|1 small||Onion, chopped|
|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")
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