|12 cups||Chicken broth; (preferably homemade)|
|2 bunches||Escarole; washed thoroughly and chopped|
|4||Eggs beaten with 1/2 cup Parmesan cheese; (mix in a cup with a spout)|
|1 pounds||Ground chuck|
|¾ cup||Bread crumbs|
|¼ cup||Chopped Italian parsley|
|½ cup||Grated Parmesan cheese|
|Sprinkling of garlic powder|
|Salt and pepper to taste|
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@...> on Feb 19, 1998
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