Post by Shawnee on Jul 6, 2013 16:39:47 GMT -5
WEDDING SOUP
1/2 oz. butter or margarine
1 oz. onion, minced fine
1 clove garlic, minced fine.
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4 oz ground beef
1/4 cup bread crumbs
1 egg beaten
1/4 tsp. dry oregano
1/4 tsp. dry basil
1/2 tsp. salt
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1 quart chicken stock, hot
1 oz Pastina, cooked
4 oz fresh escarole or spinach, cleaned and chopped
1/2 oz grated parmesan cheese
1 egg beaten
Saute onion and garlic in the butter until soft. Remove and let cool. Add to beef aloong with breadcrumbs, egg, oregano, basil, and salt and mix well. form meat mixture into 1/4 oz. meatballs and bake at 325F until brown and cooked through. Have chicken broth at a simmer and add the meatballs and bring back to simmer. Add pasta and escarole and bring back to simmer, then cook until escarole is tender. Cooked chicken meat can be added if wanted, about 4 oz. Mix cheese and egg together and pour into soup, wait a few seconds and stir. Adjust seasoning with salt and pepper. Serve.
1/2 oz. butter or margarine
1 oz. onion, minced fine
1 clove garlic, minced fine.
-------------------------------------
4 oz ground beef
1/4 cup bread crumbs
1 egg beaten
1/4 tsp. dry oregano
1/4 tsp. dry basil
1/2 tsp. salt
----------------------
1 quart chicken stock, hot
1 oz Pastina, cooked
4 oz fresh escarole or spinach, cleaned and chopped
1/2 oz grated parmesan cheese
1 egg beaten
Saute onion and garlic in the butter until soft. Remove and let cool. Add to beef aloong with breadcrumbs, egg, oregano, basil, and salt and mix well. form meat mixture into 1/4 oz. meatballs and bake at 325F until brown and cooked through. Have chicken broth at a simmer and add the meatballs and bring back to simmer. Add pasta and escarole and bring back to simmer, then cook until escarole is tender. Cooked chicken meat can be added if wanted, about 4 oz. Mix cheese and egg together and pour into soup, wait a few seconds and stir. Adjust seasoning with salt and pepper. Serve.