Zuppa Alla Escarole Con Polpette
|Bone marrows||1 Pound, sawed into 3 inch pieces|
|Black peppercorns||6 , lightly crushed|
|Beef stock||8 Cup (128 tbs)|
|Tomato paste||2 Tablespoon|
|Diced onions||3⁄4 Cup (12 tbs)|
|Diced celery||3⁄4 Cup (12 tbs)|
|Diced carrots||3⁄4 Cup (12 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Meatballs||1 (1 Recipe)|
|Escarole/Australian lettuce||3⁄4 Pound, shredded|
|Minced fresh parsley||1 Tablespoon (Italian Parsley)|
|Grated parmesan cheese||1 Tablespoon (Freshly Grated)|
Combine bones, peppercorns, parsley, bay leaf, stock, salt and tomato paste.
Cover, bring to boil, lower heat and simmer 1 hour.
Strain, cool, chill and defat.
Bring soup back to boil, add onion, celery and carrots and cook 10 minutes.
Add potatoes and cook 5 more minutes.
Add meatballs and escarole and cook 10 minutes.