Italian Wedding Soup With Escarole

Recipe courtesy of Tom Farrell, The Classic Diner.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
398
FAT
61%
CHOL
68%
SOD
54%
Uploaded by: County Lines Magazine

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Ingredients for 8 servings

For the meatballs:

1/3 C. chopped fresh Italian parsley

1 large egg

1 tsp. minced garlic

1 slice fresh white bread, crust trimmed, bread torn into small pieces

½ C. grated Parmesan

½ lb. ground beef

½ lb. ground pork

Sea salt and fresh ground pepper

For the soup:

12 C. chicken stock

3 stalks celery, cut into small dice

3 carrots, cut into small dice

1 small onion, chopped

1 lb. escarole, chopped

2 large eggs

2 Tb. freshly grated Parmesan, plus extra for garnish

Salt and freshly ground black pepper

Preparation

1.

To make the meatballs: Stir the first 4 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1½ teaspoons for each, shape the meat mixture into ½” diameter meatballs. Place on a baking sheet.

2.

To make the soup: Bring the stock to a boil in a large pot over medium-high heat. Add celery, carrots and onion. Cook until tender. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes.

3.

Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup with salt and pepper.

4.

Ladle the soup into bowls and serve. Finish soup with additional Parmesan and serve with crusty Italian bread.

View instructions at
County Lines Magazine

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