Zuppa di festa (italian holiday soup)
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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