Escarole Soup

5 ingredients
8 steps

Ingredients

  • 1 head escarole
  • 1 lb. ground meat
  • 32 oz. can broth (chicken)
  • 6 eggs
  • 1/2 c. Parmesan cheese

Directions

  1. 1
    Prepare little meatballs and fry until brown.
  2. 2
    Boil escarole. Next run it under cold water and strain.
  3. 3
    Chop escarole into small pieces.
  4. 4
    Add meatballs and escarole to broth and cook for 10 to 15 minutes.
  5. 5
    Beat eggs and add Parmesan cheese.
  6. 6
    Add egg mixture to broth.
  7. 7
    Cover and simmer for 10 to 20 minutes.
  8. 8
    Stir and simmer 5 to 10 minutes.

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