INTERNATIONAL SOUPS

Veal Meat Ball Soup with Escarole

Veal meatballs

Ingredients
2 lb. ground veal
2 c. soft breadcrumbs
2 eggs, slightly beaten
1/2 c. onion, finely chopped
4 tblsp. fresh parsley, finely chopped
1 teasp. salt
1 teasp. crushed garlic
1/4 teasp. freshly ground black pepper

Method:
Combine ground veal, breadcrumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 36 (more or less) small 1/2 inch meatballs. Arrange in greased 15 x 10 inch jellyroll pan. Bake in 350 degree oven 15 minutes or until centers are no longer pink, turning once.

Veal Broth

Ingredients:
5 lb. Veal Bones, cut or split into 3 in. pieces
8 oz. Carrots, Rough Cut
8 oz. Celery, Rough Cut
1 lb. Onion, Rough Cut
8 oz. Tomato Puree
6 pc. Parsley Stems
2 1//2 Gallons Water
1 pc. Bay Leaf
6 pc. Peppercorns

Method:
Preheat the oven to 375 degrees F. Place the bones in a roasting pan and bake until they are golden brown — about 1 hour. Remove the pan from the oven and cover the bones with the carrots, celery and onion — bake again for another 1/2 hour. Remove bones and veggies from the roasting pan and place in a large stockpot, add the water (bones should be covered in water) and remaining ingredients. Do not wash the roasting pan yet. Add 2 cups of water to the pan and scrap with a metal spoon to remove the baked on goodies, add this liquid to the stockpot. Bring stockpot to a boil and reduce heat to simmer the stock. Using a ladle, skim the fat and impurities off the surface of the stock (repeat several times). Stock should simmer for at least 6 hours until it has flavor and brown color. Taste and adjust seasonings with salt and pepper. Strain off the stock into another container. This stock, of course, has many other uses.

Yield - 1 Gallon

1/4 lb. Parmesan cheese, grated
1 large head of escarole, washed and chopped into 1/4 inch chunks

Assembly:
In a large pot bring the stock to a boil and add the meatballs and escarole. Simmer about 20 to 30 minutes. Ladle into bowls and top with Parmesan cheese.

Serves 12 to 16 people.