Grandma Vi's Wedding Soup AKA Zuppa di Scarola Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 32oz carton chicken stock 1 32 oz carton beef stock EVOO 1 1/2 cup finely chopped onion 1 1/2 cup finely chopped celery 1 1/2 cup finely chopped carrots 2 large or 3 small heads of escarole-washed well and chopped 4 eggs 1 cup grated parmesean cheese MEATBALLS 1 1/2 lb ground meat (your choice of all beef or beef and pork mixed) 1 egg 1/2 cup grated Parmesan cheese 1/3 cup bread crumbs 1/2 onion grated 2 cloves garlic grated 1/4 cup chopped fresh parsley-if you have it
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Directions: |
Directions:In a large pot add a few tablespoons of EVOO and add the celery, onions, and carrots. Sauté a few minutes until the veggies start to soften. Add the chicken and beef broths. Wash the escarole well and chop. Add to the pot. Cover and cook 20-30 minutes. Meanwhile mix the meatball ingredients and roll in very small balls. Add the meatballs to the pot and cook 15 minutes. Bring the pot up to a full boil. Beat the eggs and Parmesan cheese together and add to the pot-stirring well. |
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Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Escarole can be very sandy, so be sure to wash it very well. It is easier to chop it raw before adding it to the pot. Some people add chicken and/or pastina to the soup. Vi always said that was the "cheap" way to make this soup. But it will still be good. I suggest having an extra broth on hand in case you would prefer it to have a little more broth.
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