s ITALIAN WEDDING SOUP ****
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s ITALIAN WEDDING SOUP ****
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Ingredients
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Instructions *** 4-4-16 very good, joellyns soup, toms meatballs which he made too big, also might want to let soup cool a little before the last step...Add last step slowly and stir with a fork to make strands. *** Recipe courtesy of Rocco Despirito RECIPE TOTAL TIME: 30 min Prep: 20 min Inactive Prep:-- Cook: 10 min YIELD:6 to 8 servings LEVEL:-- INGREDIENTS 8 cups homemade chicken broth 3/4 pound ground beef 3/4 pound ground pork 3 eggs, plus 5 eggs 1 cup dry bread crumbs 2 teaspoons dried basil 1 teaspoon dried parsley 1/2 cups grated Parmesan, plus 1 cup 2 medium heads escarole, cleaned and chopped RECIPE TOOLS PRINT RECIPE 7 DIRECTIONS In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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