ITALIAN HOLIDAY SOUP

ZUPPA DI FESTA

(ITALIAN HOLIDAY SOUP)

Giorgio Celmo

12 cups chicken broth (preferably homemade)

2 bunches escarole, washed thoroughly and chopped

4 eggs beaten with 1/2 cup Parmesan cheese (mix in a cup with a spout)

Meatballs:

1 pound ground chuck

3/4 cup bread crumbs

1/4 cup chopped Italian parsley

1 egg

1/2 cup water

1/2 cup grated Parmesan cheese

Sprinkling of garlic powder

Salt and pepper to taste

Prepare meatballs. Combine all ingredients thoroughly by hand and shape into small balls, about 1

inch in diameter.

Bring chicken broth to a boil and add chopped escarole. Reduce heat and simmer gently for 5-8

minutes.

Drop the meatballs into the broth, a few at a time, and stir gently. Simmer gently for 8-10 minutes.

In a thin, steady stream, slowly pour the Parmesan/egg mixture into the simmering broth. Stir and

simmer 1 minute.

Turn off heat and allow soup to settle for about 10-15 minutes before serving.

Yield: 10-12 servings