Meats: ground beef, ground pork
Produce: onion, parsley, garlic, carrot, escarole
Dairy: eggs, Parmesan cheese
Seasonings: salt, black pepper
Broth: chicken stock or low-sodium chicken broth
Cooking Method: stovetop
Meatball Ingredients:
8 oz ground beef
8 oz ground pork
1 small onion, finely chopped
½ cup fresh Italian parsley, chopped
2 large eggs
2 tsp minced garlic
1 tsp salt
½ cup grated Parmesan
Freshly ground black pepper
Meatball Procedure:
Mix all the ingredients together. Roll into small balls. Place on baking sheet and cook on 400 degrees for 8-9 minutes. Or you can place right into the hot soup and cook in the pot.
Soup Ingredients:
12 cups homemade chicken stock or low-sodium chicken broth
1 onion, diced small
1 medium carrot, peeled and diced small
1 tsp minced garlic
1 lb escarole, cleaned and chopped
2 large eggs
3 tbsp freshly grated Parmesan
Salt and freshly ground black pepper
Soup Procedure:
1.) Heat olive oil, add onions, carrots, and garlic. Saute for a few minutes. Add chicken stock and bring to a boil. Add the meatballs. Add the escarole and bring to a simmer for about 6 minutes.
2.) Whisk the eggs and cheese together in a bowl.
3.) Gradually drizzle the egg mixture into the simmering broth, stirring gently to form thin strands of the egg, about 1 minute.
4.) Season with salt and pepper.
5.) Ladle into bowls and garnish with more Parmesan cheese to serve.
Recipe Type: Authentic
Recipe Author: Chef Michael Chiarlanza
Chef's Background: Executive Chef at Bobby Flay Steak
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.theborgata.com/assets/webpage/FOOD_BEVERAGE/
holiday_recipes/borgata_holiday_recipes.pdf?emc=BO_14878_30_H
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