1/2 lb. meat loaf mix (ground beef and pork), 2 tablespoons fresh parsley, 1/4 c. grated Parmesan cheese, 1/2 c. bread crumbs, 1/4 tsp. salt, 1/8 tsp. pepper, 3 cloves garlic, minced, 1/4 tsp. oregano, 1/4 tsp. basil, 1/4 c. milk
Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.
1 stewing chicken, 1 onion, quartered, 4 cloves garlic, minced, 1 bay leaf, 1 carrot thickly sliced, 2 stalks celery, with leaves, cut up, 1/3 teaspoon oregano, 4 peppercorns, 2 tsp. salt, 6 quarts water or chicken broth
Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.
Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.
Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.
Variations: White cannelloni beans may be added; ham or prosciutto may be substituted for chicken.
This freezes well and can be doubled if you have a pot large enough
No comments:
Post a Comment