For the Meatballs:
1/2 lb ground lean beef
or ground chicken meat
2 Tbsp. parmesan cheese,
grated
2 Tbsp Italian seasoned
bread crumbs
1 slice bread, soaked in
milk, and squeezed dry
1 tsp. fresh parsley,
finely chopped
1 whole egg
Salt to taste
Ground black pepper to taste
In a medium size bowl combine
meat and all other ingredients. Mix well and form into small balls (about
1-inch in diameter). Set aside or refrigerate.
TIP: If you are using
beef broth, prepare meatballs from ground beef. If you are using chicken
broth, prepare meatballs with ground chicken meat.
For the Soup:
4 cups of beef broth or
chicken broth
1 small head escarole, cut
into small pieces
1 small red onion, chopped
1/3 cup very small shaped
pasta
2 whole eggs
Salt and ground black pepper
to taste
Bring broth to a boil in
a large saucepan. Add onion and prepared meatballs and cook for about 5
minutes. Add small pieces of escarole and cook two more minutes. Add pasta
and cook for five more minutes.
In a small bowl, whisk eggs
with 1 tsp. of cold water. Turn off the heat under the soup pot and whisk
in the egg mixture.
Let soup stand for 1 to 2
more minutes before you serve.
Makes 4 servings. |
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