Thursday, July 13, 2006



1 lb. chicken
1 lb. ground beef & pork mix
2 stalks of celery, diced
1/2 onion, diced
Escarole greens (2-3 heads)
3 eggs
3/4 cup parmesan
6 cups of water
1 T. butter
Make small meatballs with the beef & pork mixture, set aside and refrigerate.

In a large pot, melt butter. Add onions, chicken, and celery. Cook until soft, add water, bring to boil then simmer, then strain out and set aside. Clean chicken off bone, cut into very small pieces and put into soup.

Clean escarole in another pot leaf by leaf. Boil water, salt & escarole. Strain after 20-25 min. until tender. Dice up small. Put into broth, add chicken. Put pot on stove, don't let boil yet. One by one, drop meatballs while simmering. Beat eggs with parmesan. Bring soup to a rolling boil and stir in eggs. Serves 4.


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