Italian Wedding Soup

Ingredients

  • 1/2 pound ground veal
  • 1/2 pound ground sirloin beef
  • 1 egg, slightly beaten
  • 1/2 cup fresh bread crumbs
  • 1/4 cup minced parsley
  • 1/2 cup Romano cheese, grated finely
  • pinch nutmeg
  • salt and pepper to taste
  • 4 cups excellent chicken stock
  • 2 cups escarole, washed and torn into little pieces

Garnish: 1/4 cup grated Romano cheese

Directions

Preheat the oven to 350° F.

Mix the veal, sirloin, egg, bread crumbs, parsley, 1/2 cup grated cheese, salt, and pepper until uniform, but don't overwork. Form into small meatballs (like really big marbles) (about 50 of them) arrange on a baking sheet, and cook at 350° F. for about 30 minutes. They should still be tender, not too brown. Drain off the fat and let them drain on paper towels.

When ready to serve, bring the stock to a boil in a large pot. Add the torn escarole, cover, and boil for 5 minutes. Add the meatballs, reduce heat, and bring to a simmer. Let simmer for a few minutes, then stir in the remaining 1/4 cup grated cheese.

Serve immediately (sprinkling with more cheese, if you like).

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