Escarole Soup with Meatballs
| Yield: | 1 servings |
| Categories: |
| MEATBALLS | ||
| 1/4 | lb | Ground beef |
| 1 | tb | Grated Parmesan cheese |
| 1/2 | sl | White bread; soaked in milk and |
| ; squeezed dry | ||
| 1 | Egg yolk | |
| 1/4 | ts | Salt |
| 1/8 | ts | White pepper |
| 1 | ts | Chopped fresh Italian parsley |
| SOUP | ||
| 4 | c | Chicken stock |
| 1 | Head escarole; washed and cut into | |
| ; 1/2-inch pieces | ||
| 1 | sm | Onion; chopped |
| 3/4 | c | Pastina |
| 2 | Eggs | |
| 1/8 | ts | Salt |
| 2 | tb | Grated Parmesan cheese |
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