Italian Wedding Soup II
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Italian Wedding Soup II at home. For $1.85 per serving, you get a soup that serves 8. One serving contains 316 calories, 22g of protein, and 20g of fat. It will be a hit at your Winter event. This recipe from Allrecipes has 27 fans. A mixture of escarole, dried basil, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 52%, this dish is solid. If you like this recipe, you might also like recipes such as Italian Wedding Soup, Italian Wedding Soup, and Italian Wedding Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
8 cups chicken broth
2 tablespoons dried basil
1 teaspoon dried parsley
1 cup dry bread crumbs
4 eggs, divided
2 medium heads escarole, cleaned and chopped
1 pound ground beef
1 1/2 cups grated Parmesan cheese
Equipment:
pot
bowl
Cooking instruction summary:
In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked. Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked. Kitchen-Friendly View
Step by step:
1. In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens).
2. Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
3. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese.
4. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
5. Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese.
6. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
Nutrition Information:
covered percent of daily need
