"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Meatball and Escarole Soup Recipe

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This recipe for Meatball and Escarole Soup, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daria O'Donnell
Added: Monday, December 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs:
1 pkg ground turkey
Salt & Pepper to taste
1 Egg
1/2 Cup Parmesan cheese
1 Garlic clove - chopped finely
2 TBsp seasoned bread crumbs

Soup:
2 Large containers Swanson Chicken Broth
1 Head escarole
3 Eggs
1/2 Cup Parmesan cheese

Directions:
Directions:
Combine meatball ingredients and shape into small bite size meatballs.

Cook escarole, strain it, and chop it finely.

Add escarole and meatballs to broth and simmer.

Mix remaining Parmesan cheese with 3 eggs and add slowly to simmering soup.

Ready to serve when eggs are cooked.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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