Zuppa Alla Escarole Con Polpette Recipe
Ingredients
| 1 pound marrow bones, sawed into 3-inch pieces | ||
| 6 black peppercorns, lightly crushed | ||
| Parsley sprigs | 3 | |
| Bay Leaf | 1 | |
| Beef Stock | 8 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Tomato Paste | 2 Tablespoon | |
| 3/4 cup each diced onions, celery and carrots | ||
| Potato | 1 Cup (16 tbs), diced | |
| 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.
Chef
