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Receta Escarole Soup With Meatballs
by Global Cookbook

Escarole Soup With Meatballs
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Ingredientes

  • 1/4 lb Grnd beef
  • 1 Tbsp. Grated Parmesan cheese
  • 1/2 slc White bread, soaked in lowfat milk and squeezed dry
  • 1 x Egg yolk
  • 1/4 tsp Salt
  • 1/8 tsp White pepper
  • 1 tsp Minced fresh Italian parsley
  • 4 c. Chicken stock
  • 1 head escarole, washed and cut into 1/2-inch pcs
  • 1 sm Onion, minced
  • 3/4 c. Pastina
  • 2 x Large eggs
  • 1/8 tsp Salt
  • 2 Tbsp. Grated Parmesan cheese

Direcciones

  1. To make the meatballs: Mix all the ingredients in a bowl. Take one Tbsp. at a time and form into balls about 1- inch in diameter.
  2. Chill the meatballs till you are ready to add in them to the soup.
  3. To make the soup: In a soup pot over medium heat, bring the chicken broth to a boil. Add in the escarole, onion and meatballs and cook for 3 min.
  4. Add in the pastina and cook for an additional 4 to 5 min. In bowl, whisk together the Large eggs, salt and cheese. Reduce the heat on the soup and quickly whisk in the egg mix. Allow to cook for 2 min, ladle into bowls and serve immediately.
  5. Yield: 6 servings as a final course