Zuppa Di Polpeta (Escarole And Beefball Soup)

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["BEEFBALLS:", "1 lb. double-chopped beef chuck (meat should be finely ground)", "1/2 cup fine bread crumbs", "1 tbsp. fresh parsley, minced", "1 tbsp. onion, minced (reserve 1 tablespoon onion from 1 large onion in ""soup"" recipe)", "1 tsp. mustard spread", "1 tsp. catsup", "1/4 tsp. black pepper, dash of salt", "1 egg beaten, or 1/4 cup egg substitute", "SOUP:", "remainder of large onion used to prepare""beefballs".

Yes, Zuppa Di Polpeta (Escarole And Beefball Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.