Escarole Soup
Escarole Soup is an easy dinner. Made with 1 head escarole, 1 lb. ground meat, 32 oz. can broth (chicken), 6 eggs and 1/2 c. parmesan cheese, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Prepare little meatballs and fry until brown.
Boil escarole. Next run it under cold water and strain.
Chop escarole into small pieces.
Add meatballs and escarole to broth and cook for 10 to 15 minutes.
Beat eggs and add Parmesan cheese.
Add egg mixture to broth.
Cover and simmer for 10 to 20 minutes.
Stir and simmer 5 to 10 minutes.
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