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ESCAROLE SOUP WITH TEENIE MEATBALLS Recipe

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This recipe for ESCAROLE SOUP WITH TEENIE MEATBALLS is from COOKING AND BAKING WITH ROSE, ROSIE, ROSA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef, pork or chicken
3/4 cup Italian breadcrumbs
3 large eggs
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
3 tbsp. milk
Parsley (fresh or dried)
Salt & Pepper
5 - 6 cups chicken broth
(homemade or canned)
1 small head escarole
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
2 cloves garlic, diced
Black pepper
Directions:
Directions:
Combine beef or your choice of meat with breadcrumbs, eggs, garlic, Parmesan cheese, milk, parsley, salt & pepper and mix well.
Roll into teenie acorn size meatballs and set aside.
Cut up the escarole and place in boiling water for a few minutes until tender, drain and set aside.
Cut onion, celery, carrot, and garlic into tiny diced pieces.
Pour chicken broth into a medium stockpot and add onion, celery, carrot, garlic and black pepper. Bring to a slow simmer than add meatballs and continue to simmer for about 25 minutes until the meatballs are thoroughly cooked.
Reduce the heat, add the escarole and cook for an additional 5 minutes. Top with grated Parmesan cheese.
Serves 4

 

 

 

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