Recipe by jneen
When my mother (now 86 years old) was a young married woman, she rented an apartment from a couple that were Italian immigrants. The wife taught my mother to cook. This is Mrs. Tagglieri's recipe. We requested it often growing up. I hope you enjoy it.
Top Review by Merlot
This is a wonderful comforting soup. I followed your instructions exactly. I cooked the meatballs seperately before adding to the soup (just a personal preference in doing it that way). Wonderful flavor and what a nice tribute to your mother and Mrs Tagglieri for sharing this recipe with us. How very nice of you. This is definitely a "keeper".
- 1 1⁄2 lbs ground chuck
- 1 cup Italian style breadcrumbs
- 1 egg
- parmesan cheese
- 1 (28 ounce) can crushed tomatoes
- 1 can beef broth
- 2 cans chicken broth
- 3 quarts water
- 1 soup bone (optional)
- 1 bunch escarole (washed well and chopped)
- 1⁄2 bunch celery (washed and chopped in large pieces)
- 1 onion (chopped)
- 1 lb carrot (peeled and cut in thirds)
Directions See How It's Made
- Bring three quarts water, tomatoes, beef broth, chicken broth, soup bone, onion, and celery to a low boil for two hours.
- Add escarole and carrots; cook for an additional hour.
- Make small meatballs with ground chuck, egg and breadcrumbs.
- Roll meatballs in parmesan cheese.
- Add to simmering soup and cook for one additional hour.
- Serve with additional parmesan cheese to sprinkle on top and a good crusty italian bread.
- It is not necessary to cook the meatballs before adding to the soup as long as you let them simmer for the entire hour, being careful to stir gently every 10 to 15 minutes.