Soups >
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Bridal Soup
2 quarts of chicken broth
3 pkg of frozen spinach or large escarole, cut up and washed
1 pound of ground beef
1 egg, beaten
Parsley
salt to taste
Pepper
1/4 cup of grated Italian cheese ( Locatelli or Romano) |
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If using escarole - after it is cut up and cleaned, cook it in a small amount of boiling water until almost tender - drain and put aside.
Make chicken broth or use "College Inn" canned broth. Add greens to broth, while boiling slowly. To the beef, add parsley, pepper, salt, cheese and egg, and mix well. Form small meat balls, the size of marbles, and drop them into boiling greens and chicken broth. Simmer for 1/2 hour. Season to taste. Can be served as a main course. Serves 6. As a soup serves 10
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