Escole Soup
Escole Soup is an moderately easy dinner. Made with 2 large cans college inn broth, 1 block locatelli cheese, 3 large heads escole, 1 box pastine and 2 heritage eggs, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In a large pot, heat broth.
In another pot, boil escole in water until it is tender, drain.
Mix ground chicken with bread crumbs and 1 egg, beaten.
Make into mini meatballs.
Fry with vegetable oil.
In a separate pot, boil pastine.
Add drained escole, pastine and meatballs to broth.
Add 1/2 cup to 1 cup of grated Locatelli cheese.
Once all is added, drop beaten egg into mixture.
Mix all together and let simmer on warm for 5 minutes. Enjoy!
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