Italian Wedding Soup - Crisco®
- 1/2 head escarole, cleaned, washed and stem ends removed - 2 Tbsp. (30 mL) Crisco® Pure Vegetable Oil - 1 1/2 large carrots, chopped - 12 C.
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Pot
- Stove
- Grater
- Pepper mill
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/2 head escarole, cleaned, washed and stem ends removed
- 2 Tbsp. (30 mL) Crisco® Pure Vegetable Oil
- 1 1/2 large carrots, chopped
- 12 C. (3000 mL) chicken broth
- 1 C. (250 mL) uncooked ditalini or other small tube pasta
- freshly grated Parmesan cheese
- 1/2 lb (227 g) ground beef or veal, or a combination of both
- 1/2 C. (125 mL) plain bread crumbs
- 1/2 C. (125 mL) freshly grated Parmesan cheese
- 1/2 C. (125 mL) grated onion
- 1 large egg
- 1 tsp. (5 mL) salt
- freshly ground pepper, to taste
- non-stick cooking spray
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