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Zuppa Alla Escarole Con Polpette

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Ingredients
  Bone marrows 1 Pound, sawed into 3 inch pieces
  Black peppercorns 6 , lightly crushed
  Parsley sprigs 3
  Bay leaf 1
  Beef stock 8 Cup (128 tbs)
  Salt 1⁄2 Teaspoon
  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)
Directions

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.
Adjust seasonings.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.083335
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 774 Calories from Fat 77

% Daily Value*

Total Fat 10 g14.7%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 5345.3 mg222.7%

Total Carbohydrates 122 g40.7%

Dietary Fiber 26.9 g107.6%

Sugars 38 g

Protein 63 g125.1%

Vitamin A 519.4% Vitamin C 280.5%

Calcium 75.5% Iron 82.4%

*Based on a 2000 Calorie diet

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Zuppa Alla Escarole Con Polpette Recipe