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Escarole Soup Recipe

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This recipe for Escarole Soup, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Duncan, Nancy
Added: Wednesday, July 26, 2006



1 bunch escarole (~1 1/2 lb.)
Olive oil (~ 8 Tbs)
garlic (~2-5 cloves)-minced
1 onion chopped
grated cheese
celery salt (~1/2 tsp or to taste)
pepper - to taste
oregano - (~1 tsp or to taste)
4-6 chicken bouillon cubes
boiling water - ~ 2 quart


1 Lb ground beef
2 cloves garlic- finely minced
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1 tsp oregano
1/4 cup parsley - snipped
1/4 tsp salt
1/4 tsp pepper
1 egg


1/2 Lb spaghetti
grated Parmesan

Clean and chop the escarole. Bring water to a boil and add all of the liquid ingredients. Continue cooking over medium heat. Prepare meatballs. Combine all meatball ingredients and roll into small balls. When the escarole has wilted, drop in the meatball and continue to cook until done about 10 minutes (depending on the size of meatballs). Add 1/2 lb of spaghetti for the last 10 to 12 minutes.

Serve in bowls with grated Parmesan cheese.




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