Meatball Soup with Parsley Bread Squares

Meatball Soup with Parsley Bread Squares

8 C. water

3 lb. chicken

1 lb. beef short ribs

1 can tomatoes chopped

1 celery stalk cut in pieces

1 onion chopped

1 carrot peeled and chopped

2 beef bouillon cubes

salt and fresh ground pepper

Combine all ingredients in a stockpot. Bring to boil and then simmer it for 2 hours. Remove chicken and cool. (reserve chicken for another meal) Strain broth and discard vegetables and short ribs.

1 lb. ground beef

1/4 C. parmesan cheese

1/2 t. salt

1/2 t. pepper

Mix together and form 1 inch meatballs. Set aside.

1 bunch escarole washed and coarsely chopped

2 carrots peeled and cut into circles

1 egg

1 T. parmesan cheese

Add meatballs to broth and cook for 10 minutes. Add escarole and carrots. Continue to cook another 10 minutes.

Beat eggs and add parmesan cheese to them. Stir this mixture into the soup, use a fork. Cook for 5 more minutes.

Serve with Parsley Bread Squares on top.

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