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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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My grandmother Taught me this years ago. It was a special recipe back in Italy. Ingredients:
1 gallon of clear chicken soup |
3 cups chopped endive or 3 cups swiss chard |
4 hard-boiled eggs |
2 eggs, beaten |
4 tablespoons romano cheese |
1 1/2 lbs ground beef |
1 teaspoon chopped parsley |
1 cup breadcrumbs |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 tablespoons romano cheese |
2 eggs |
3/4 cup water |
Directions:
1. First mix in a large pot the chicken soup and endive (or Swiss chard).
2. Bring this to a boil. Add in the hard boiled eggs. While stirring the soup, mix mix in the beaten eggs and cheese, then simmer.
3. Next to make the meat balls to add to soup.
4. Mix all ingredients well. roll out into small meatballs. You can either bake, fry or boil them. To boil them, bring 3 cups water to a boil. Then add half of the meatballs to the water and boil for 2 minutes. Add the remaining meat balls to the boiling water and cook for 2 more minutes.
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