Escarole Soup (But Not Really!) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: (3) Very Large Cans of College Inn Chicken Broth (Mix Low Salt and Regular)
(3) Packages of Chopped Frozen Spinach
(3) Chicken Bullion Cubes
6 Eggs
1 Cup Parm Cheese
3 Tbsp. Parsley Flakes
3 Tbsp. Anci di Pepe (Pasta)
Mini Meatballs
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Directions: |
Directions:Heat Soup in Large Stock Pot
Add Chicken Bullion
Cook and drain Chopped Spinach and add to soup.
Beat eggs, cheese and parsley flakes in Separate bowl
Add to Boiling soup; stirring constantly
Add Anci Di Pepe
Make mini meatballs according to your own recipe and add to soup (Make as many or as few as you like in your soup - we have some family members you don't want any meatballs and others who want to steal yours!) |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is a holiday dinner size portion - Reduce by thirds for regular size meals and family dinners.
Its called "not really" escarole soup - because there is no escarole in it - This is a much easier version but if you want to clean, and clean and clean fresh escarole and put it in this soup , it will work fine.
This is also the soup that Jill D'Amico thought was called "Squirrel Soup" for her years when she was a little kid - it appears we need to clean up our Philly Accents for Jersey born children!
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