ESCAROLE SOUP

By michellecresta

Ingredients

• For egg pieces:
• 3-4 bunches of escarole or 3 boxes of chopped spinach
• Carrots
• Celery
• Onion (leave whole)
• Salt and pepper
• Parsley
• (Mom Cresta doesn’t use bay leaf)
• 3-4 big cans of fat-free College Inn broth (otherwise, broth from boiled chicken)3 bunches escarole per 4 big cans of broth
• Also 3-4 chicken bouillon cubes
• eggs mixed with salt and pepper, flour, Italian Parmesan cheese. From Italian book on page 22 for Omelet soup, I use following ratio:
• For every 2 eggs:
• 1 tablespoon flour (per mom, sifted flour)
• 1/4 cup milk
• Salt and pepper
• Parmesan cheese
• Parsley
• 350 10-12 minutes

Preparation

Step 1

Mom’s eggs: 12 eggs and 3 scoops of sifted flour (8 TBSP per scoop so 24 TSBP sifted flour)- each scoop is 1/2 cup.
Salt, pepper, parsley and handful of locatelli cheese
(mom doesn't use milk)
Pour in big cookie sheet with edges and bake
350 degrees for 10-12 minutes
then cut up in small squares and add to soup once escarole is soft and soup almost done.