Zuppa di festa (italian holiday soup)

Yield: 1 Servings

Measure 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


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

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