italian wedding soup
 
serving size: 6 
categories: soups 
 
 
1/2 lb.  ground veal
1/2 lb.  ground sirloin beef
1   egg slightly beaten
1/2 cup  fresh bread crumbs; plain
1/4 cup  minced parsley
1/2 cup  romano cheese; grated finely
pinch  nutmeg
  salt and black pepper to taste
4 cup  excellent chicken stock
2 cup  escarole; washed and torn into little pieces
  garnish 1/4 cup grated romano cheese
 
preheat the oven to 350 degrees f. mix veal, sirloin, egg, bread crumbs, 
parsley, 1/2 cup grated cheese, salt, and pepper until uniform, don.t 
overwork. form into small meatballs (like really big marbles)--about 50 of 
them -- arrange on a baking sheet, and cook at 350 degrees for about 30 
minutes. they should still be tender, not too brown. drain off fat and let 
them drain on paper plates (cheap kind) or paper towels. when ready to 
serve, bring stock to a boil in a large pot. add torn escarole, cover, and 
boil for 5 minutes. add meatballs, reduce heat, and bring to a simmer. let 
simmer for a few minutes, then stir in remaining 1/4 cup grated cheese. 
serve immediately--sprinkling with more cheese, if desired. this one is 
from abruzzo and features the meatballs traditional to that part of italy. 
it's a pretty soup, and very substantial with all those meatballs. the 
torn escarole floats on the broth, enriched by the meat and molten cheese. 
flavorful yet subtle. serve hot to 6 people. (a proper meal for 4.) 
 
source: http://www.soupsong.com/ritalwe2.html 
from: nita holleman <ssmn...@aol.com> 
 
per serving (excluding unknown items): 55 calories; 3g fat (43.5% calories 
from fat); 7g protein; trace carbohydrate; trace dietary fiber; 31mg 
cholesterol; 32mg sodium. exchanges: 1 lean meat; 0 vegetable. 
 
 
 
 
 
(ID: 74771) Mirror: rec.food.recipes: Sun, Feb 20, 2005


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