Flavors from Italy
Art Print
Buy at AllPosters.com

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Italian Wedding Soup
(Meatball and Escarole Soup)

"A first rate soup is better than a second rate painting."
~ Abraham Maslow

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

La Cucina
Art Print
Pullen, Grace
Buy at AllPosters.com

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

Ingredients:
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

Procedure:
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.
 

Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index