October 1, 2008

Italian Wedding Soup

1 bunch escarole (chopped)
1 cup carrots (chopped)
2 49 ounce cans chicken broth
1 49 ounce can water
1/2 lb ground beef
1 egg (slightly beaten)
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
salt and pepper to taste
1/4 cup Parmesan cheese to garnish

In a large sauce pan, bring chicken broth and water to a boil. Add escarole and carrots, and reduce heat to medium. Allow to simmer approx. 15 mins. Mix ground beef, egg, bread crumbs, 1/4 cup Parm and salt and pepper until blended. For into small meatballs and throw into the soup. Allow to simmer for 20-25 minutes. Serve with crusty Italian bread and remaining Parm. 

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