Recipe - Italian Wedding Soup (Moms)

8 cup Vegetable stock; (8 to 10)
One half pound Lean ground beef
1 tablespoon Minced fresh parsley
1 tablespoon Minced onion
One fourth teaspoon Minced garlic
One fourth cup Whole wheat breadcrumbs
5 tablespoon Skim milk
1 pound Escarole; washed
2 Mediumsize carrots;
coarsely chopped
1 Stalk celery; coarsely
chopped
2 Eggs; beaten with 2 Tbsp
cold water
1 tablespoon Chopped parsley
1 Hardcooked egg; cut or sliced up
(garnish)

In a 6 quart saucepan bring the stock to a slow boil. Simmer, covered,
while preparing the meatballs. In a medium size bowl combine the ground
beef, the parsley, onions, garlic, bread crumbs and milk. Mix well. Using
your hands, roll into 1inch balls. Place on a broiler pan and bake at 375
degrees for about 25 minutes or until browned. Remove from pan and set
aside. Steam escarole for about 5 minutes or until tender. Coarsely chop.
Add carrots and celery to the stock. Simmer 20 minutes or until vegetables
are tender. Add meatballs and escarole to the stock. Heat through. Add
eggs, stirring until eggs are set, about 20 seconds. Turn off heat. Serve
with parsley sprinkled on top and garnish with egg slices if de sired.
Makes 8 servings.
Posted to recipeludigest Volume 01 Number 192 by "Diane Geary"
diane@keyway.net on Nov 3, 1997