Italian Wedding Soup II

Name: Italian Wedding Soup II
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 liters chicken broth; 2 Tbsps dried basil; 1 teaspoon dried parsley; 237 milliliters dry bread crumbs; 4 eggs, divided; 2 medium heads escarole, cleaned and chopped; 454 grams ground beef; 355 milliliters grated parmesan cheese

Italian Wedding Soup II is a Mediterranean recipe that serves 8. One serving contains 336 calories, 24g of protein, and 20g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 40 minutes. It is perfect for Autumn. A mixture of ground beef, escarole, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert.

Instructions

In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens).

Ingredients you will need

Escarole

Greens

Water

Equipment you will use

Pot

Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.

Ingredients you will need

Greens

Water

In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese.

Ingredients you will need

Parmesan