Escarole soup - marion morash
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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