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Italian Wedding Soup
(Meatball and Escarole Soup)



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Italian Wedding Soup
(Meatball and Escarole Soup)
Thanks to our friends in Recitopia!

3 tablespoons olive oil
3/4 pound meatballs (recipe follows)
2 tablespoons chopped garlic
1 tablespoon crushed red pepper
2 quarts chicken stock
10 1/2 ounces escarole, washed and chopped
5 tablespoons grated parmesan cheese
Salt to taste

In a large stockpot, heat the oil on a medium-high heat. Add the meatballs,
garlic and red pepper flakes. Cook, covered, for about 12 minutes, until the
meatballs begin to brown and the fat is rendered.
Add the chicken stock and bring to a boil. Reduce the heat to medium and
simmer uncovered for 20 minutes. Add the escarole and cook for about 25
minutes. Stir in the cheese and season to taste with salt.

Meatball preparation:
3 ounces breadcrumbs
3/4 pound ground veal
1 egg
2 tablespoons chopped parsley
3 cloves garlic, chopped
1/2 cup grated parmesan cheese
1 teaspoon kosher salt
To make the meatballs, place the bread crumbs in a large bowl and com-
bine the egg, parsley, garlic, cheese and salt, using your hands or spoon,
mix well. Divide the mixture into small balls.

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