Escarole soup with meatballs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Meatballs- | ||
| ¼ | pounds | Ground beef |
| 1 | tablespoon | Grated Parmesan cheese |
| ½ | slice | White bread, soaked in milk |
| And squeezed dry | ||
| 1 | Egg yolk | |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 1 | teaspoon | Chopped fresh Italian |
| Parsley | ||
| Soup: | ||
| 4 | cups | Chicken stock |
| 1 | Head escarole, washed and | |
| Cut into 1/2-inch pieces | ||
| 1 | small | Onion, chopped |
| ¾ | cup | Pastina |
| 2 | Eggs | |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
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")