Zuppa Alla Escarole Con Polpette Recipe




 Bone marrows1 Pound, sawed into 3 inch pieces
 Black peppercorns6 , lightly crushed
 Parsley sprigs3
 Bay leaf1
 Beef stock8 Cup (128 tbs)
 Salt1⁄2 Teaspoon
 Tomato paste2 Tablespoon
 Diced onions3⁄4 Cup (12 tbs)
 Diced celery3⁄4 Cup (12 tbs)
 Diced carrots3⁄4 Cup (12 tbs)
 Diced potato1 Cup (16 tbs)
 Meatballs1 (1 Recipe)
 Escarole/Australian lettuce3⁄4 Pound, shredded
 Minced fresh parsley1 Tablespoon (Italian Parsley)
 Grated parmesan cheese1 Tablespoon (Freshly Grated)

Nutrition Facts

Serving size: Complete recipe

Calories 774 Calories from Fat 77

% Daily Value*

Total Fat 10 g14.7%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 13.2 mg

Sodium 5345.3 mg222.7%

Total Carbohydrates 122 g40.7%

Dietary Fiber 26.9 g107.6%

Sugars 38 g

Protein 63 g125.1%

Vitamin A 519.4% Vitamin C 280.5%

Calcium 75.5% Iron 82.4%

*Based on a 2000 Calorie diet


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.