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Receta Grandmom's Escarole Soup
by CookEatShare Cookbook

Grandmom's Escarole Soup
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  Raciónes: 6

Ingredientes

  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. garlic, minced
  • 2 c. onion, small dice
  • 1/2 c. white wine
  • 5 quart. chicken stock
  • 2 tbsp. fresh basil, minced
  • 1/4 teaspoon Tabasco sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoon salt
  • 1/2 teaspoon pepper
  • Meatballs (recipe follows)
  • 2 lbs. escarole, minced and blanched, or possibly equal amount of frzn spinach
  • 6 Large eggs
  • 1 to 1 1/2 c. flour

Direcciones

  1. Heat extra virgin olive oil in large pot; add in onions and garlic and saute/fry till brown. Add in wine; cook to reduce liquid by half. Add in stock and remaining seasonings and cook for 20 min. Add in meatballs and escarole and cook additional 5 min.
  2. When ready to serve, mix together well the Large eggs and flour. Don't whip; air will get into batter.
  3. Pour egg batter in a thin stream around the top of warm soup in pot. (You can use egg noodles in place of egg batter.) Let stand 5-7 min. Stir egg mix into soup. Mix should break into tiny noodles. Serves 8-10.