Zuppa Di Festa (italian Holiday Soup) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
12 cup: Chicken broth, (preferably homemade)
2 bunch: Escarole, washed thoroughly and chopped
4: Eggs beaten with 1/2 cup Parmesan cheese, (mix in a cup with a spout)
MEATBALLS
1 lbs: Ground chuck,
3/4 cup: Bread crumbs,
1/4 cup: Chopped Italian parsley,
1: Egg,
1/2 cup: Water,
1/2 cup: Grated Parmesan cheese,
Sprinkling of garlic powder,
Salt and pepper to taste,
Directions:
http://www.foodtv.com/midatl/reclist.htm
An Italian recipe from Chestnut Hill
Prepare meatballs. Combine all ingredients thoroughly by hand and shape
into small balls, about 1 inch in diameter.
Bring chicken broth to a boil and add chopped escarole. Reduce heat and
simmer gently for 5-8 minutes.
Drop the meatballs into the broth, a few at a time, and stir gently. Simmer
gently for 8-10 minutes.
In a thin, steady stream, slowly pour the Parmesan/egg mixture into the
simmering broth. Stir and simmer 1 minute.
Turn off heat and allow soup to settle for about 10-15 minutes before
serving.
Yield: 10-12 servings
Posted to recipelu-digest by LSHW on Feb 19, 1998
Source from luhu.jp
An Italian recipe from Chestnut Hill
Prepare meatballs. Combine all ingredients thoroughly by hand and shape
into small balls, about 1 inch in diameter.
Bring chicken broth to a boil and add chopped escarole. Reduce heat and
simmer gently for 5-8 minutes.
Drop the meatballs into the broth, a few at a time, and stir gently. Simmer
gently for 8-10 minutes.
In a thin, steady stream, slowly pour the Parmesan/egg mixture into the
simmering broth. Stir and simmer 1 minute.
Turn off heat and allow soup to settle for about 10-15 minutes before
serving.
Yield: 10-12 servings
Posted to recipelu-digest by LSHW
Source from luhu.jp
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