Zuppa Alla Escarole Con Polpette Recipe
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.
Questions, Comments and Reviews
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