Wedding Soup(Minestra De Scarola)

• 1 large head escarole
• 3 c. water
• 2 Tbsp. fresh parsley
• 1/4 c. freshly grated Romano cheese
• 1 c. freshly grated Parmesan cheese
• 1/4 lb. ground beef
• 1/8 lb. ground veal
• 1/8 lb. ground pork
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1 egg
• 1/4 c. bread crumbs
• 4 qt. chicken, beef or holiday broth

1. Wash escarole under cold running water.
2. Be sure to open the leaves to get out any hidden grit.
3. Place a large size pot over medium-high heat.
4. Add water and escarole and boil for 10 minutes or until done.
5. Drain and allow to cool.
6. When cool, chop into small pieces and set aside.
7. While escarole is cooling, chop parsley into fine pieces and grate cheeses.

head, water, fresh parsley, freshly grated romano cheese, parmesan cheese, ground beef, ground veal, ground pork, salt, pepper, oregano, basil, egg, bread crumbs, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4822 (may not work)