Italian Wedding Soup

Recipe Ingredients

1 1/2		Rich chicken broth
1/2 lb	227g / 8oz	Escarole - cleaned
1/2 lb	227g / 8oz	Ground pork
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Minced shallot
1 tablespoon	15ml	Chopped parsley
1		Egg yolk
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Cooked pastine - tossed in oil to prevent sticking
2		Eggs - beaten

Recipe Instructions

Bring the broth to a boil. Remove the tough stems and cut the escarole into long strips. Add the escarole to the broth, and simmer while you prepare the meatballs.

In a small bowl, combine the pork, garlic, shallots, parsley, and the egg yolk. Season with salt and pepper. Form into 3/4-inch meat balls. Drop the meat balls into the broth and simmer until they are cooked, about 5 to 8 minutes.

Drop in the pastine, and taste to adjust the seasonings. Turn off the heat. Begin to stir the soup in a clockwise motion and slowly drizzle in the beaten eggs, so it will form strands.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2172 broadcast 08-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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