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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid. | 2. 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. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked. | 3. Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head escarole	2		chopped	-	-	-	-
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
beef	1	pound	ground	898.1139999999999	0.0	88.0877	57.7424
egg	4		divided	286.0	1.44	25.12	19.02
bread crumb	1	cup		426.6	77.7384	14.418	5.724
basil	2	tablespoons		1.219	0.1404	0.16699999999999998	0.0339
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.