Posts from — September 2008

As September draws to a close and October is lurking, the weather is going to start getting cooler and cooler, then just down right cold.  So what I’m asking of you is to send me your ideas of what you would like to see on my blog.  All you have to do is hit the comment buttion and start typing away.  Whether it be meatloaf, chili, baked chicken or soup, let me know what you want to see.  I look forward to hearing from you!

The Balls:
1 medium Vidalia onion, grated
1/3 cup chopped fresh flat leaf parsley
1 large egg
3 cloves finely minced garlic
1-teaspoon salt
1 slice white bread, no crust, cut into tiny pieces
1/2 cup grated Parmesan
½ lb ounces ground beef
½ lb ounces ground pork
Fresh black pepper

The Broth:
12 cups low-sodium chicken broth
1 head of endive or escarole, cut into ribbons
2 large eggs
2 tablespoon freshly grated Parmesan
Salt and fresh black pepper

To make the meatballs: Stir the above ingredients in a large bowl, folding the meat in with the rest of the ingredients.  Shape the meatballs into bite size balls; place meatballs to the side.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and endive or escarole and simmer until the meatballs are cooked through and the greens are tender, about 8-10 minutes. Whisk the eggs and cheese together in a small bowl. Gradually drizzle the egg and cheese mixture into the soup; season the soup to taste with salt and pepper.
Parmesan cheese sprinkled on top of the soup as a garnish makes this meal just lovely!  Serve with a crusty Italian or Artisan loaf of bread.  Mmmmmm……..