Italian Wedding Soup II Recipe

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Ingredients:

Serving

2 medium heads escarole, cleaned and chopped
8 cups chicken broth
1 lb ground beef
4 eggs, divided
1 cup dry bread crumbs
2 tbsp dried basil
1 tsp dried parsley
1 1/2 cups grated parmesan cheese

Directions:

In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.73 Kcal (1690 kJ)
Calories from fat	205.06 Kcal
		% Daily Value*
Total Fat	22.78g	35%
Cholesterol	179.83mg	60%
Sodium	2514.22mg	105%
Potassium	794mg	17%
Total Carbs	16.48g	5%
Sugars	1.35g	5%
Dietary Fiber	1.19g	5%
Protein	32.04g	64%
Vitamin C	25.7mg	43%
Iron	3.9mg	22%
Calcium	395.1mg	40%

Amount Per 100 g
Calories	62.46 Kcal (262 kJ)
Calories from fat	31.73 Kcal
		% Daily Value*
Total Fat	3.53g	35%
Cholesterol	27.82mg	60%
Sodium	388.98mg	105%
Potassium	122.84mg	17%
Total Carbs	2.55g	5%
Sugars	0.21g	5%
Dietary Fiber	0.18g	5%
Protein	4.96g	64%
Vitamin C	4mg	43%
Iron	0.6mg	22%
Calcium	61.1mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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