Title: Escarole Soup with Meatballs
Categories: Dujour01
Yield: 1 servings

---------------------------------MEATBALLS---------------------------------
1/4 lb Ground beef
1 tb Grated Parmesan cheese
1/2 sl White bread; soaked in milk
-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.

Yield: 6 servings as a final course

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9449 - DAVID RUGGERIO

Converted by MM_Buster v2.0l.