Escarole soup with meatballs

4 servings

Ingredients

Quantity Ingredient
Meatballs-
¼ pounds Ground beef
1 tablespoon Grated Parmesan cheese
½ slice White bread, soaked in milk
And squeezed dry
1 Egg yolk
¼ teaspoon Salt
⅛ teaspoon White pepper
1 teaspoon Chopped fresh Italian
Parsley
Soup:
4 cups Chicken stock
1 Head escarole, washed and
Cut into 1/2-inch pieces
1 small Onion, chopped
¾ cup Pastina
2 Eggs
⅛ teaspoon Salt
2 tablespoons Grated Parmesan cheese

Directions

To make the meatballs: Mix all the ingredients in a bowl. Take one tablespoon at a time and form into balls about 1- inch in diameter.

Refrigerate the meatballs until you are ready to add them to the soup.

To make the soup: In a soup pot over medium heat, bring the chicken broth to a boil. Add the escarole, onion and meatballs and cook for 3 minutes. Add the pastina and cook for an additional 4 to 5 minutes.

In bowl, whisk together the eggs, salt and cheese. Reduce the heat on the soup and quickly whisk in the egg mixture. Allow to cook for 2 minutes, ladle into bowls and serve immediately.

Yield: 6 servings as a final course CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9449 (courtesy David Ruggerio, "Little Italy Cookbook")

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