Zuppa Alla Escarole Con Polpette Recipe
I love this Zuppa Alla Escarole Con Polpetti recipe for it provides me such rave comments every single time I cook it. This Zuppa Alla Escarole Con Polpetti when served as an Appetizer will bring happiness in your dining room. The Zuppa Alla Escarole Con Polpetti is one of the most popular creations of the French Cuisine. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
1 pound marrow bones, sawed into 3-inch pieces
6 black peppercorns, lightly crushed
3 sprigs parsley
1 bay leaf
8 cups beef stock
1/2 teaspoon salt
2 tablespoons tomato paste
3/4 cup each diced onions, celery and carrots
1 cup diced potato
1 recipe Meatballs
3/4 pound escarole or Australian lettuce, shredded
Minced fresh Italian parsley
Freshly grated Parmesan cheese
Directions
Combine bones, peppercorns, parsley, bay leaf, stock, salt and tomato paste.
Cover, bring to boil, lower heat and simmer 1 hour.
Strain, cool, chill and defat.
Bring soup back to boil, add onion, celery and carrots and cook 10 minutes.
Add potatoes and cook 5 more minutes.
Add meatballs and escarole and cook 10 minutes.
Adjust seasonings.
Cover, bring to boil, lower heat and simmer 1 hour.
Strain, cool, chill and defat.
Bring soup back to boil, add onion, celery and carrots and cook 10 minutes.
Add potatoes and cook 5 more minutes.
Add meatballs and escarole and cook 10 minutes.
Adjust seasonings.
