In a large heavy soup pot or dutch oven over
side.
To make the Soup:
In a large pot
ink.
Meanwhile, in a soup kettle or Dutch oven, saute
ggs and beat.
With soup in a rolling boil SLOWLY
inely chopped.
For the soup, heat oil in a large
elow).
Before serving, while soup is simmering add very slowly
keep warm.
Make the Soup:
Return the broth to
SOUP.
Whisk condensed soup with milk over med high
day.).
2. FINISH SOUP Remove bones from slow cooker
n the meantime, for the soup.
Heat the olive oil
First mix in a large pot the chicken soup and endive (or Swiss chard).
Bring this to a boil. Add in the hard boiled eggs. While stirring the soup, mix mix in the beaten eggs and cheese, then simmer.
Next to make the meat balls to add to soup.
Mix all ingredients well. roll out into small meatballs. You can either bake, fry or boil them. To boil them, bring 3 cups water to a boil. Then add half of the meatballs to the water and boil for 2 minutes. Add the remaining meat balls to the boiling water and cook for 2 more minutes.
ou prepare the soup.
To make the soup, heat the olive
rowned. Set aside.
Prepare soup: Heat olive oil over medium
Prepare soup:.
Place chicken in a
heet.
To make the soup: Bring the broth to a
n a baking sheet.
Soup:
Bring the broth to
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
Cover and cook for 4 to 6 minutes or until heated through.
Drain pasta; stir into skillet.
Sprinkle with cheese.
aper towel, if necessary.
Soup: Place all of the ingredients
eatballs ar baking, prepare the soup broth: heat the olive oil
Bring broth to a boil.
Add escarole, and simmer, while you prepare meatballs.
Combine pork, garlic, shallots, parsley, and egg yolk.
Season with salt and pepper.
Form into 3/4 inch meatballs.
Drop the meatballs into the broth and continue to simmer 10 - 15 minutes.
Add Pastina and season to taste.
Turn off heat.
Begin to stir the soup clockwise and slowly drizzle in the beaten egg.
Serves 6.