ITALIAN WEDDING SOUP
| 8 |
Cups |
chicken broth |
| 3/4 |
Pounds |
Ground beef |
| 3/4 |
Pounds |
Ground pork |
| 8 |
|
eggs |
| 1 |
Cup |
Dry bread crumbs |
| 1 |
tsp. |
dried parsley |
| 2 |
tsp. |
dried basil |
| 1 1/2 |
Cups |
Grated Parmesan cheese |
| 2 |
Heads |
Escarole (cleaned and chopped) |
1. In a large, heavy soup pot, bring the broth to a boil over medium heat.
2. In a large bowl, combine the meats, 3 eggs, bread crumbs, basil, parsley and 1/2 cup cheese. Mix well and form bit-size balls.
3. Drop the meat balls into the broth.
4. Add escarole.
5. Cook until meatballs rise to the top, and escarole has wilted about 6 to 7 minutes.
6. In another bowl, mix toghether remaining eggs and chesse. Pour mixture into soup, stirring continuously, until the egg is cooked, about 2-3 minutes.
7. Serve sprinkled with additional Parmesan cheese.
|