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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Escarole Soup (Italian Wedding Soup to Americans) Recipe

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This recipe for Escarole Soup (Italian Wedding Soup to Americans) is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Soup (see separate recipe)
Escarole (figure 2-3 people per head depending on the size and the appetites) cleaned and diced
Tiny Meatballs 5 lb (see separate recipe for meatballs)
Pastina cooked and drained
5-6 eggs
1/2 cup grated locatelli cheese
Directions:
Directions:
Make soup and bring to boil.
Boil escarole until cooked about 20 minutes then drain. Set aside.
Make tiny meatballs about the size of a grape. When soup is boiling drop meatballs into soup and let cook.
Recommended: Once meatballs are all in, turn heat off, cover pot and let it sit until cool enough to put into fridge. Keep in fridge at overnight but can hold this way for 2-3 days.
If using soup the same day let meatballs cook through.
Just before serving, bring soup to a boil. Scramble eggs and cheese together. While adding, stir soup quickly. Let cook about 2 minutes then serve.
Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
This is a Thanksgiving and Christmas standard! Some believe it is the best part of the meal.

Either add escarole and pastina to soup just before serving and let it heat through or serve separately for the picky eaters.

 

 

 

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