Meatball Soup With Escarole

This recipe is very simple to prepare, and shows that often just a few ingredients can make a tasty dish come together. I prefer using veal for the meatballs rather than beef as it gives the soup a more delicate flavor.

: Serves 4





Ingredients

12 (oz) Lean Ground Beef Or Veal
1 Slice White Bread With Crusts Removed
1/3 Cup Milk
1 Large Egg, Slightly Beaten
1/4 Cup Finely Chopped Fresh Parsley
3/4 Cup Freshly Grated Parmesan Or Romano Cheese
Salt & Pepper
1 Large Head Of Escarole Lettuce, Washed, Dried And Finely Chopped
10 Cups Homemade Chicken Broth

Soak the bread in the milk and squeeze dry. Crumble into a bowl. Add the ground beef, parsley, egg, salt & pepper and 1/4 cup of the grated cheese. Mix well, and form into tiny 1 1/2 inch meatballs. Set Aside. Heat the broth in a medium saucepan. Add the meatballs to the hot broth, and then add the chopped escarole. Cook over simmering heat for about 10 minutes. Serve the soup hot, topped with the remaining cheese.

Buon Appetito!