Print
Email
Add a photo| Tags: |
Ingredients
- Chicken Broth 4gals (4gals of water 1cup of chix base)
- Beef, Ground 41/2lbs
- Pork, Ground 41/2lbs
- Eggs, Whole 6dz
- Bread Crumbs 4lbs
- Basil 2cups Wash, Shred
- Parsley, Fresh 2cups Wash, Chop
- Parmesan, Grated 6lbs
- Escarole 16 med. heads Wash, Peel, rough chop
Directions
- In a seperate pot over medium heat, bring the broth to a boil
- In a seperate large bowl, combine the ground beef, ground pork, 4dz eggs, bread crumbs, basil, parsley and 3lbs of Parmesan
- Mix well and form into bite-size balls
- Drop the balls into the broth
- Add escarole into broth
- When meatballs rise to the top, they are cooked, about 6 to 7 minutes
- When escarole is wilted it it done
- In a seperate bowl, combine the remaining 2dz eggs with the remaining 3lbs of cheese
- Pour this mixture into the soup, stirring continuously, until eggs are cooked
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
