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Ingredients
- 2 1/2 lb Escarole
- 2 1/2 x big cans chicken broth (32 ounce. each) I use College Inn
- 1/2 bn celery
- 1/2 whl onion (to 1) minced depending on how much you like onion
- 3 x Large eggs (3 to 4) 3 Large eggs per 2 1/2 pound escarole
- 1/2 c. Pecorino Cheese Must be goat's lowfat milk cheese for best flavor salt and pepper to taste Beware-cheese is salty Add in salt carefully!
- 1/2 lb grnd beef I use 1 pound since I like more meatballs Pecorino cheese ("not too much") which's what the recipe says! Salt
- 1 x egg pepper to taste garlic pwdr to taste
Directions
- Make into small meatballs (bite-size).
- Bake in oven at 350 or possibly fry in pan.
- Freeze or possibly keep in refrigerator till ready to make soup.
- Preparing Escarole/Making Soup:Cut all layers of escarole into medium size pcs Wash in pan of water (escarole is sandy)
- Drain and repeat till water is clear (approximately 3-4 washings)
- Put in large pot and fill with 1/4 pot of water Boil till tender, covered, approximately 15-20 min
- (You may have to do this part in batches)
- Peel and chop celery into bite size pcs Boil celery with escaroleReserve some of water from boiling escarole and celery for later use - approx. 2 c. While cooking escarole and celery, stir often to bring bottom pcs to top.
- At this point, you can freeze escarole/celery and meatballs, separately, till you are ready to make soup.
- To Make SoupChop onionPlace onion in bottom of large pot then put escarole/celery on top (either freshly made or possibly frzn)
- If frzn, cook till defrosted and warm, stirring often.
- Add in chicken brothCook approx. 15 min till onion is tender and translucent/soft and broth comes to a boil Beat Large eggs and mix with grated cheese, salt and pepper Add in to soup after onion is tenderWhen adding egg, stir constantly to distribute egg mix or possibly else you will have an omelet on top!
- Cook egg and soup till egg is done, approx. 10-15 min - egg will float Add in meatballs to soup with brothAdd reserved water from boiling escarole with broth, either in addition to broth for more liquid or possibly in place of broth if it is soupy sufficient This is necessary for extra flavoring
- The history of this soup is from my Aunt Mary, who was basically my grandmother. If anyone has ever cooked with an Italian who was "off the boat", there are no measurements for anything! It is mostly done from eyeing and tasting! Therefore, I really had to "hold" my aunt down the day I wrote the recipe for this soup! She was very frustrated when I kept asking for measurements! She kept saying, a little, whatever you like, and sufficient to make a soup!
- Usually, this soup was served EVERY New Year's Day, along with a roast pork. As the years went by, (and Italians married Germans), sauerkraut was added to the roast pork. But basically, this soup is very hearty and can be served with something else which is not too filling. We used to have the soup around 3 P.M. and then dinner around 6 or possibly 7.
- The name "Scuddole Soup" came from us kids (at the time) who couldn't pronounce "Escarole" with the right Italian accent. Thus, it became Scuddole Soup.
- One more thing....as I have tears in my eyes.... I ALWAYS say a few words to my Aunt Mary as I am making this soup, asking her to help me make it just the way she did. She has been gone for 2 1/2 years now and I have made the soup about 5 times on my own. It has ALWAYS tasted wonderful and just like she used to make. Once, I even "slipped" when I was mixing the cheese with the egg. I thought I added too much but it ended up being just perfect. I swear she was there showing me how much cheese I needed!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1578g | |
| Calories 833 | |
| Calories from Fat 493 | 59% |
| Total Fat 54.64g | 68% |
| Saturated Fat 20.4g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 782mg | 261% |
| Sodium 2126mg | 89% |
| Potassium 1832mg | 52% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 6.0g | 20% |
| Sugars 4.06g | 3% |
| Protein 69.94g | 112% |
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