astray recipes: Zuppa di festa (italian holiday soup)

Categories: None
Yield: 1 Servings

Measure	Ingredient
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
1	Egg
½ cup	Water
½ cup	Grated Parmesan cheese
	Sprinkling of garlic powder
	Salt and pepper to taste

MEATBALLS

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

zuppa di festa (italian holiday soup)