Italian Wedding Soup
| Yield: | 8 Servings |
| Categories: |
| 8 | c | Vegetable stock; (8 to 10) |
| 1/2 | lb | Lean ground beef |
| 1 | tb | Minced fresh parsley |
| 1 | tb | Minced onion |
| 1/4 | ts | Minced garlic |
| 1/4 | c | Whole wheat breadcrumbs |
| 5 | tb | Skim milk |
| 1 | lb | Escarole; washed |
| 2 | Medium-size carrots; coarsely chopped | |
| 1 | Stalk celery; coarsely chopped | |
| 2 | Eggs; beaten with 2 Tbsp cold water | |
| 1 | tb | Chopped parsley |
| 1 | Hard-cooked egg; sliced (garnish) |
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