Subj : BH&G 2328
To   : ALL
From : DAVE DRUM
Date : Tue Apr 06 2021 15:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Wedding Soup w/Escarole
 Categories: Beef, Vegetables, Greens, Herbs, Cheese
      Yield: 8 Servings
 
      2 lg Eggs; lightly beaten
      1 c  Fine chopped onion
    1/3 c  Fine dry bread crumbs
      2 tb Grated Parmesan cheese
      2 tb Snipped fresh Italian
           - (flat-leaf) parsley
      1 ts Salt
    3/4 ts Ground black pepper
  1 1/2 lb Ground beef
      1 tb Vegetable oil
      8 c  Chicken broth
      3 lg Carrots; chopped
      2 tb Snipped fresh oregano
           +=OR=+
  1 1/2 ts Dried oregano; crushed
      1 sm (8 oz) head escarole;
           - trimmed, in 1/2" strips
      1 c  Dried acini di pepe pasta
           Fresh oregano sprigs (opt)
 
  In a large bowl, combine eggs, onion, bread crumbs,
  cheese, parsley, 1/2 teaspoon of the salt, and 1/2
  teaspoon of the pepper. Add ground beef; mix well. Shape
  mixture into forty 1-1/4-inch meatballs. In a large
  skillet, heat 1 tablespoon oil; brown meatballs, half at a
  time. Drain on paper toweling.
  
  In a 5 to 6 quart slow cooker, combine broth, carrots,
  dried oregano (if using), the remaining 1/2 teaspoon salt,
  and the remaining 1/4 teaspoon pepper. Gently add
  meatballs.
  
  Cover and cook on low-heat setting for 6 hours or on
  high-heat setting for 3 hours, stirring in fresh oregano
  (if using), pasta, and escarole during the last 20 minutes
  of cooking. Ladle into bowls. If desired, garnish with
  oregano sprigs. Soup will thicken upon standing.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I wish everything was as easy as getting fat.
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