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Escarole Soup With Meatballs Recipe

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This recipe for Escarole Soup With Meatballs, by , is from The SETTEDUCATO Family Cookbook Project, 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!

Contributor:  
Contributor:  
Grandma

Category:
Category:
 

Chicken Soup


Ingredients:  
Ingredients:  
1 Perdue Oven Roaster Whole Chicken (washed and cut into quarters)
2 Large Cans of Chicken Broth
3 Carrots (cut into large pieces)
4 Celery Stalks (cut into large pieces)
Handful of Parsley

2 Carrots (diced)
2 Celery Stalks (diced)
2 Onions (diced)

Directions:
Directions:
In a large pot, put chicken and vegetables covered with broth mixed with some water. Cook until chicken is tender and starts to fall off the bones. Using a colendar, drain off broth, keep chicken aside and discard all vegetables. Wash pot and put broth back in pot.

Add diced vegetables to broth and cook until tender. Meanwhile, cut chicken small pieces. Combine chicken and broth mixture when vegetables are cooked.
 

Escarole


Ingredients:  
Ingredients:  
4 to 5 Pounds of Escarole

Directions:
Directions:
Wash escarole one piece at a time breaking leaves into pieces. Keep yellow hearts aside.
In a large pot, boil about 4 inches of water, add outer leaves and cook until almost tender, then add hearts. When tender, drain off all water before adding to soup. (Press water out when draining.)
 

Meatballs for Soup


Ingredients:  
Ingredients:  
1 1/2 Lb of Ground Veal
1 Cup Grated Parmesan Cheese
1 Egg
Chopped Parsley (small bunch - leaves only)
White Pepper
2 Small Cans of Chicken Broth

Directions:
Directions:
Beat egg; add all ingredients. Form small meatballs. Lay then in single layers on plates. Bring broth to a simmer, and add meatballs. Cook about 15 minutes. Strain and add to soup. (Keep broth to freeze or add to soup).

 

 

 

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