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Ингредиенты
- 1/4 lb Grnd beef
- 1 Tbsp. Grated Parmesan cheese
- 1/2 slc White bread, soaked in lowfat milk and squeezed dry
- 1 x Egg yolk
- 1/4 tsp Salt
- 1/8 tsp White pepper
- 1 tsp Minced fresh Italian parsley
- 4 c. Chicken stock
- 1 head escarole, washed and cut into 1/2-inch pcs
- 1 sm Onion, minced
- 3/4 c. Pastina
- 2 x Large eggs
- 1/8 tsp Salt
- 2 Tbsp. Grated Parmesan cheese
Инструкции
- To make the meatballs: Mix all the ingredients in a bowl. Take one Tbsp. at a time and form into balls about 1- inch in diameter.
- Chill the meatballs till you are ready to add in them to the soup.
- To make the soup: In a soup pot over medium heat, bring the chicken broth to a boil. Add in the escarole, onion and meatballs and cook for 3 min.
- Add in the pastina and cook for an additional 4 to 5 min. In bowl, whisk together the Large eggs, salt and cheese. Reduce the heat on the soup and quickly whisk in the egg mix. Allow to cook for 2 min, ladle into bowls and serve immediately.
- Yield: 6 servings as a final course
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1252g | |
| Calories 590 | |
| Calories from Fat 313 | 53% |
| Total Fat 34.88g | 44% |
| Saturated Fat 13.78g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 508mg | 169% |
| Sodium 2888mg | 120% |
| Potassium 1301mg | 37% |
| Total Carbs 17.61g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.12g | 3% |
| Protein 49.04g | 78% |
