Recipe - Zuppa Di Festa (Italian Holiday Soup)

12 cup Chicken broth; (preferably
homemade)
2 bn Escarole; washed thoroughly
and chopped
4 Eggs beaten with One half cup
Parmesan cheese; (mix in a
cup with a spout)

MEATBALLS
1 pound Ground chuck
Three fourths cup Bread crumbs
One fourth cup Chopped Italian parsley
1 Egg
One half cup Water
One half cup Grated Parmesan cheese
Sprinkling of garlic powder
Salt and pepper to taste

http://www.foodtv.com/midatl/reclist.htm

An Italian recipe from Chestnut Hill

Prepare meatballs. Combine all ingredients thoroughly by hand and shape
into small balls, about 1 inch in diameter.

Bring chicken broth to a boil and add chopped escarole. Reduce heat and
simmer gently for 58 minutes.

Drop the meatballs into the broth, a few at a time, and stir gently. Simmer
gently for 810 minutes.

In a thin, steady stream, slowly pour the Parmesan/egg mixture into the
simmering broth. Stir and simmer 1 minute.

Turn off heat and allow soup to settle for about 1015 minutes before
serving.

Yield: 1012 servings

Posted to recipeludigest by LSHW shusky@erols.com on Feb 19, 1998