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Escarole and Noodle Soup Recipe
|Rich chicken broth||6 Cup (96 tbs) (Homemade Is Best)|
|Escarole head||1 Large|
|Peanut oil||2 Tablespoon|
|Lean pork||1⁄2 Pound, shredded|
|Cooked cellophane noodle/Another very fine noodle||1 Cup (16 tbs), drained|
|Soy sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 997 Calories from Fat 377
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 154.2 mg
Sodium 5851.1 mg243.8%
Total Carbohydrates 93 g31.1%
Dietary Fiber 1.8 g7.2%
Sugars 7 g
Protein 55 g110.6%
Vitamin A 21.9% Vitamin C 8.8%
Calcium 4.6% Iron 18.3%
*Based on a 2000 Calorie diet
Separate, trim, wash, and dry the leaves of the escarole.
Coarsely chop the leaves and stir them into the hot broth.
Cover and simmer 5 minutes.
Heat the oil in a trypan, add the pork and saute, stirring, for 7 minutes or until the strips are browned.
Remove the pork and add it to the saucepan with the broth and escarole.
Stir in the cellophane noodles and soy sauce.
Taste for seasoning.
Simmer for 2 minutes and serve.