Escarole soup - marion morash

Yield: 6 Servings

Measure Ingredient
1 Egg
1 pounds Ground beef; extra lean
½ cup Fresh bread crumbs
¼ cup Parmesan cheese; grated
2 tablespoons Parsley; chopped
1 teaspoon Garlic; minced
Salt and pepper
2 quarts Beef broth or combination chicken and beef
⅓ cup Orzo
2 Heads escarole

Beat egg and combine with ground beef, bread crumbs, ¼ cup of Parmesan cheese, parsley, and garlic. Season with salt and pepper. Form into ¾-inch balls. Heat broth to boiling point and drop in the meatballs and the orzo. Cover pan and simmer for 15 minutes.

Meanwhile, wash escarole well and slice or chop into large pieces. Uncover the pan, add the escarole, and cook for 10 minutes or until wilted and tender. Serve with the remaining grate cheese.

Note:

~ - Add diced celery and carrots.

~ - Substitute potatoes or cooked dried beans for the orzo.

REG2 shared by Karin Baumgardner (Issaquah, WA) NOTES : If you can't find escarole, other greens or lettuces are good here.

Recipe by: Marion Morash - The Victory Garden Cookbook Posted to MC-Recipe Digest V1 #999 by KSBAUM <KSBAUM@...> on Jan 9, 1998

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