Its cool out tonight. Italian Eggdrop soup with chicken meatballs and escarole. 8 cups chicken stock 1 lb ground chicken Salt and pepper About 1/4 tsp freshly grated nutmeg 3 tbsp grated or finely chopped onion 2 cloves chopped garlic 1/2 cup breadcrumbs 5 eggs, divided 1 cup freshly grated Parmigiano cheese 2 tbsp chopped flat leaf parsley 1 bunch scallions, very thinly sliced 1 tbsp lemon juice *1 head escarole cut into fine strips Bring the stock to a simmer. Season the chicken with salt, pepper and nutmeg and combine with the onion, garlic, breadcrumbs and 1 egg. Roll tablespoon size balls and drop them into the broth. Simmer the meatballs in the broth for 7-8 minutes. Add escarole and cook an additional 10 minutes. Whisk the remaining 4 eggs with the cheese, parsley, salt and pepper. Stir into the soup in thin stream to make ragged streamers that will run throughout the soup. Take the soup off the heat, then add the scallions and lemon juice and let stand about 10 minutes before serving
Posted on: Mon, 03 Nov 2014 22:50:13 +0000