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