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Suggest a better descriptionIn 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"
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 57 | ||
Calories from Fat: 26 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 18.8mg | 6 % | |
Sodium 29.3mg | 1 % | |
Potassium 129mg | 3 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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