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Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Homemade chicken broth

  2. 3/4 lb 340g / 11oz Ground beef

  3. 3/4 lb 340g / 11oz Ground pork

  4. 8 Eggs - divided

  5. 1 cup 146g / 5.1oz Dry bread crumbs

  6. 2 teaspoons 10ml Dried basil

  7. 1 teaspoon 5ml Dried parsley

  8. 1 1/2 cups 355ml Grated Parmesan - divided

  9. 2 cups 292g / 10oz Escarole heads - cleaned, chopped (medium)

Instructions Jump to Ingredients ↑

  1. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 of the eggs, bread crumbs, basil, parsley and 1/2 cup of the Parmesan. Mix well and form into bite-size balls.

  2. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done.

  3. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

  4. This recipe yields 6 to 8 servings.

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