Even Though It's like 105 here today in the Old Pueblo, this is still an awesome dinner.
2 Large bunches - Escarole (use 3 if they're small)
4 Qts Chicken Stock
1/2 lb ground sirloin
parmesian cheese
fresh garlic
eggs
Add chicken stock to large pot and heat on medium, Wash Escarole thoroughly (sand in your soup isn't good), tear the leaves but leave them larger than bite sized they will wilt and get smaller. Set aside. In a mixing bowl add ground sirloin, grate in parmesian cheese (about a 1/2 cup), add an egg and mix. You may need to add another egg, if it's too dry. Roll mixture into little meatballs (No bigger than a nickel). Drop the meatballs into the simmering chicken stock, when they bob to the surface they're cooked. Add in the Escarole, stir occasionally. When the escarole has wilted completely into the chicken stock. Take one egg, grate in parmesian cheese (enough to make the egg mixture thick) beat together, with a fork carefully add the egg mixture to the soup and stir quickly, it's suppose to look like lace on top of the soup. Simmer soup until the egg mixture is cooked, then serve. It's that easy.
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