- United States
- Aidells Home
- Recipes
- categorypage
- recipedetailpage
Ingredients
3 low-sodium chicken broth or homemade stock
2
1 escarole (about 1½ heads), coarsely chopped
1/2 vermicelli or spaghetti, broken into 3- to 4-inch pieces
2 large eggs
2 freshly grated Parmesan cheese, plus more for garnish
salt and freshly ground black pepper
chopped fresh Italian parsley
A BRUCE AIDELLS SIGNATURE RECIPE
Calling this a soup is an understatement. It is chock full of meatballs, pasta and greens, making it a substantial meal in a bowl.
Aidells® Chicken Meatballs, Italian Style with Mozzarella Cheese, 12 oz.
Directions
- Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole. Return the liquid to a boil, then reduce the heat and simmer until the meatballs are heated through and curly endive is tender, 5-8 minutes. Add the vermicelli and simmer until the pasta is almost tender but still firm to the bite (al dente), stirring frequently, about 9 minutes.
- Whisk the eggs and 2 tablespoons cheese in a small bowl to blend. Turn off the heat under the soup. Stir the soup in a circular motion while drizzling in the egg mixture to form thin ribbons. Season to taste with salt and pepper.
- Ladle the soup into bowls. Garnish each serving with more cheese and parsley.
- COOK NOTES: This soup is really dependent on a good stock or broth. Use homemade, or enhance store bought by putting the broth in the large pot and adding 1 onion 'cut in half, 2 carrots cut into 2-inch pieced and 2 celery stalks cut into 2-in pieces (it is not necessary to peel the vegetables). Cover and simmer for 30 minutes. Remove the vegetables, using a slotted spoon, and then continue with the recipe. For a richer cheese flavor, add 2 to 4 ounces of parmesan rinds to the broth and simmer for 10 minutes before adding the meatballs and greens. Discard the rinds before serving.
Signup
Are you a business? Partner with us!
© Copyright ((site_properties.currentYear)) Tyson Foods, Inc. All rights reserved.