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Escarole and Noodle Soup

Fettuccine.Inn's picture
Ingredients
  Rich chicken broth 6 Cup (96 tbs) (Homemade Is Best)
  Escarole head 1 Large
  Peanut oil 2 Tablespoon
  Lean pork 1⁄2 Pound, shredded
  Cooked cellophane noodle/Another very fine noodle 1 Cup (16 tbs), drained
  Soy sauce 2 Tablespoon
  Salt To Taste
Directions

Heat the broth in a large saucepan.
Separate, trim, wash, and dry the leaves of the escarole.
Coarsely chop the leaves and stir them into the hot broth.
Cover and simmer 5 minutes.
Heat the oil in a trypan, add the pork and saute, stirring, for 7 minutes or until the strips are browned.
Remove the pork and add it to the saucepan with the broth and escarole.
Stir in the cellophane noodles and soy sauce.
Taste for seasoning.
Simmer for 2 minutes and serve.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 997 Calories from Fat 377

% Daily Value*

Total Fat 42 g65.2%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 154.2 mg51.4%

Sodium 5851.1 mg243.8%

Total Carbohydrates 93 g31.1%

Dietary Fiber 1.8 g7.2%

Sugars 7 g

Protein 55 g110.6%

Vitamin A 21.9% Vitamin C 8.8%

Calcium 4.6% Iron 18.3%

*Based on a 2000 Calorie diet

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Escarole And Noodle Soup Recipe