Wedding Soup-Escarole Soup

By didoc

Ingredients

• 3/4 c auc de pepe
• 2 large boxes college inn
• 1 head escarole
• 2 48 oz cans chicken broth
• 1 lb ground 80 percent beef
• salt pepper
• parsley dry 1/2 clove garlic
• 1 egg
• 1/3 to 1/2 c bread crumbs
• 1/3 c cheese
• 1 small can college inn

Preparation

Step 1

1. in small bowl add all ingredients together. start out with small amount of salt pepper dry parsley flakes. cut in very small pieces of garlic, one egg, 1/3 c cheese, start out with 1/3 c bread crumbs if meat to soft, add more.

2. roll very small balls, put on cookie sheet and freeze meatballs. when frozen put in plastic bag. you will have them ready for use.

3. before puttin into soup, only cook half of the balls. boil 1 can college inn. add meat balls, cook about ten minutes. strain, and run under water. ready to put into soup.

escrole

1. put water on to boil. cut off ends and discard anything dark at ends

2. clean and drain well

3. put on cutting board and cut into small pieces

4. when water is boiling add greens cook until soft. drain well and set aside.

5. in a large pot 2 48 oz chicken broth college inn. use 3 if needed. heat soup. add escarole 3/4 c cooked acini de pepe cooked meat balls

6. heat and serve

use 1 bullion cube if it need to be