Escarole Soup
Escarole Soup is an moderately easy dinner. Made with 1 to 2 large cans college inn chicken broth, 2 heads escarole, 1 to 1 1/2 lb. ground beef, 6 eggs and parmesan cheese to taste, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Boil chicken broth.
Clean escarole.
Lay out to dry.
Break escarole into boiling, salted water.
Cook until tender. Make tiny meatballs and put into broth.
Drain escarole and put into broth.
Combine eggs, cheese, salt, pepper and garlic powder.
Pour into soup mixture.
Cook about 15 minutes longer.
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