Italian Wedding Soup

8 Servings

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Italian Wedding Soup Ingredients

8 c Vegetable stock; (8 to 10)	1 lb Escarole; washed
1/2 lb Lean ground beef	2 Medium-size carrots;
1 tb Minced fresh parsley	1 Stalk celery; coarsely
1 tb Minced onion	2 Eggs; beaten with 2 Tbsp
1/4 ts Minced garlic	1 tb Chopped parsley
1/4 c Whole wheat breadcrumbs	1 Hard-cooked egg; sliced
5 tb Skim milk

Instructions for Italian Wedding Soup

In a 6 quart saucepan bring the stock to a slow boil. Simmer, covered, while preparing the meatballs. In a medium- size bowl combine the ground beef, the parsley, onions, garlic, bread crumbs and milk. Mix well. Using your hands, roll into 1-inch balls. Place on a broiler pan and bake at 375 degrees for about 25 minutes or until browned. Remove from pan and set aside. Steam escarole for about 5 minutes or until tender. Coarsely chop. Add carrots and celery to the stock. Simmer 20 minutes or until vegetables are tender. Add meatballs and escarole to the stock. Heat through. Add eggs, stirring until eggs are set, about 20 seconds. Turn off heat. Serve with parsley sprinkled on top and garnish with egg slices if de- sired. Makes 8 servings. Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary" on Nov 3, 1997

Main Ingredient: SoupCuisine: Uncategorized

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