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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.