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ESCAROLE SOUP WITH TINY MEATBALLS AND PASTINA Recipe

   
 

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     ESCAROLE SOUP WITH TINY MEATBALLS AND PASTINA

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 LB TURKY WINGS
WATER
3 RIBS CELERY
2 CARROTS
2 MEDIUM ONIONS
1 SMALL BUNCH ITALIAN PARSLEY
1/4 CUP CRUSHED TOMATOES
1 TABLSPOON SALT
1 1/4 LBS. ESCAROLE, WASHED AND CHOPPED
 
3/4 CUP OF RAW MEATBALL MIXTURE
1/2 CUP PASTINA
1 CUP OF GRATED CHEESE

Instructions
PUT TURKEY INTO 4 1/2 QUARTS WATER IN A LARGE POT. COVER AND BRING TO A BOIL. REDUCE HEAT: SIMMER 10 MINUTES, SKIM OFF FOAM. ADD CELERY, CARROTS, ONIONS, PARSLEY, TOMATOES, AND SALT. PARTIALLY COVER AND SIMMER 2 1/2 HOURS. STRAIN SOUP AND REMOVE TURKEY WINGS. SKIM OFF EXCESS FAT. PUT SOUP BACK IN POT AND ADD CHOPPED ESCAROLE. BRING TO SIMMER, COOK FOR 15 MINUTES. MEANWHILE SHAPE THE MEATBALL MIXTURE INTO 24 SMALL BALLS. DROP INTO THE SIMMERING SOUP, STIR GENTLY, SIMMER PARTIALLY COVERED FOR 10 MINUTES. ADD PASTINA; COVER PARTIALLY AND SIMMER FOR 10 MINUTES LONGER OR UNTIL PASTINA & MEATBALLS ARE DONE. SPRINKLE 1 CUP GRATED CHEESE INTO SOUP.


Originally Submitted
10/16/2007





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