Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 2 tbsp. extra virgin olive oil
- 2 tbsp. garlic, minced
- 2 c. onion, small dice
- 1/2 c. white wine
- 5 quart. chicken stock
- 2 tbsp. fresh basil, minced
- 1/4 teaspoon Tabasco sauce
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoon salt
- 1/2 teaspoon pepper
- Meatballs (recipe follows)
- 2 lbs. escarole, minced and blanched, or possibly equal amount of frzn spinach
- 6 Large eggs
- 1 to 1 1/2 c. flour
Инструкции
- Heat extra virgin olive oil in large pot; add in onions and garlic and saute/fry till brown. Add in wine; cook to reduce liquid by half. Add in stock and remaining seasonings and cook for 20 min. Add in meatballs and escarole and cook additional 5 min.
- When ready to serve, mix together well the Large eggs and flour. Don't whip; air will get into batter.
- Pour egg batter in a thin stream around the top of warm soup in pot. (You can use egg noodles in place of egg batter.) Let stand 5-7 min. Stir egg mix into soup. Mix should break into tiny noodles. Serves 8-10.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 956g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 115 | 34% |
| Total Fat 12.84g | 16% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 2157mg | 90% |
| Potassium 875mg | 25% |
| Total Carbs 29.46g | 8% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.72g | 2% |
| Protein 21.14g | 34% |
_small.png "Escarole Soup with Tiny Meatballs"){kind=small}
