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Meatball Escarole Soup
Meatball Escarole Soup
(Zuppa di Scarole e Polpettine)
 
 
Ingredients:

1 large head escarole
1/2 lb ground beef
1 garlic clove finely minced
1/2 cup grated parmigiano cheese
1/4 cup bread crumbs
1/4 cup parsley
1/4 teaspoon salt
1 small egg
6 cups chicken stock 
 
Directions:
 
Clean escarole.
 
Shred into bite sized pieces. Set aside.

Prepare the Meatballs:
Mix together ground beef, garlic, parmigiano cheese, bread crumbs, parsley, and salt.
 
Break in egg. Mix well.
 
Shape into meatballs the size of marbles. Use a delicate touch when rolling. Too much pressure packs the meat. Set aside.

Combine chicken broth and escarole and bring to a boil. The escarole will cook down.
 
When soup is boiling and escarole has wilted, drop in meatballs one at a time.
 
When all meatballs have been added, stir gently to combine ingredients.

Reduce heat, cover and cook until meatballs are done, about 5 to 10 minutes, depending on size.

Serve with exuberant spoonfuls of grated parmigiano cheese. Serves 4 to 6.

That's it!
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