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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil chickens in mixture of water and broth until fully cooked, Approximately 2 hours. | 2. Remove chickens from pot. | 3. Skim off excess chicken fat. | 4. Clean meat off bones and place diced up chicken in broth mixture. | 5. Wash and tear up Endive and Escerole and add to broth. | 6. Add diced onion, Parsley and Carrots Cook on med low until endive and escarole are cooked down. | 7. Drop in uncooked mini meatballs (these can be made in advance). | 8. Bring back to boil and cook for another 30 minute. | 9. In a mixing bowl place 2 eggs and beat. | 10. With soup in a rolling boil SLOWLY stir in beaten egg (eggs should string through soup). | 11. Reduce heat to low and simmer for 2 hours. | 12. Salt and Pepper to taste. | 13. Serve topped with fresh grated parmesan cheese. | 14. This soup is even better the second day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2			-	-	-	-
water	24	cups		0.0	0.0	0.0	0.0
chicken broth	24	cups	Mixed	1874.88	45.36	267.3216	62.8992
endive	3	bunches		-	-	-	-
escarole	3	bunches		-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
meatball	1 1/2	1/2		1944.8044	54.8081	97.9202	151.0283
egg	2			143.0	0.72	12.56	9.51
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185
salt pepper				-	-	-	-

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