posted by Sandy Wells 09-10-98 3:54 PM
Italian Wedding Soup
From Sons of Italy
1 to 2 bunches escarole
1 1/2 lb. ground beef
1 egg
1 minced clove of garlic
1 small onion, minced
1 Cup Italian bread crumbs
2 Tbl. chopped parsley
1/4 Cup water
salt and pepper to taste
3 qt. chicken broth
4 eggs
1/2 Cup grated Parmesan cheese (fresh works better)
Wash and cook the escarole. Squeeze dry and tear into pieces.
Meanwhile mix next 8 ingredients. Form into tiny
meatballs.
Bring the broth to a boil. Add the meatballs a few at a time. Bring to another boil, lower heat to simmer. Cover
and cook for 1 hour. Add escarole and cook 15 minutes.
Mix eggs with grated cheese and pour into the broth in a steady stream, stirring constantly.
Cook and sitr a few minutes until blended.
Serve hot,cold or at room temperature.