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Recipe
Grandmom's Escarole Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5636g | |
| Calories 1719 | |
| Calories from Fat 506 | 29% |
| Total Fat 56.83g | 71% |
| Saturated Fat 12.76g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 983mg | 328% |
| Sodium 12513mg | 521% |
| Potassium 4982mg | 142% |
| Total Carbs 177.88g | 47% |
| Dietary Fiber 29.2g | 97% |
| Sugars 16.97g | 11% |
| Protein 97.42g | 156% |
Ingredients Convert Measures
- 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
Directions
- 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.
