Escarole Soup With Meatballs
Description
This Italian soup features Ground beef, White bread, soaked in milk. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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And squeezed dry 1 Egg yolk 1/4 ts Salt 1/8 ts White pepper 1 ts Chopped fresh Italian Parsley Soup: 4 c Chicken stock 1 Head escarole, washed and Cut into 1/2-inch pieces 1 sm Onion, chopped 3/4 c Pastina 2 Eggs 1/8 ts Salt 2 tb Grated Parmesan cheese 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. CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9449 (
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Grated Parmesan cheese
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120.3kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 2.5g13%
- Cholesterol 25.4mg9%
- Sodium 139.7mg6%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 0.3g2%
- Sugars 0.7g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beef, boiling, bread, escarole, ground, italian, meatballs, milk, soaked, soup, title, white, with
