CASPER
New member
ZUPPA MARIATA
SOUP:
1 c. chopped fresh mushrooms
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
3 oz. egg pastina
2 egg yolks
1/4 c. grated Parmesan cheese
1/2 c. sliced green onions
1 tsp. lemon juice
1/4 tsp. oregano
8 c. chicken stock
40 Chicken Balls
1 c. light cream
Salt, pepper, oregano to taste
CHICKEN BALLS:
1 c. ground boned chicken breasts
2 tbsp. chopped fresh parsley
2 egg whites
1/4 tsp. salt
1/2 c. bread crumbs
1 tbsp. Parmesan cheese
1/4 tsp. pepper
Chicken Balls:
Combine all ingredients, blend well. Chill until firm enough to handle. Shape into small balls. Chill. Cook balls in soup or in boiling salted water until they float to the top, about 10 minutes. You may freeze ahead.
Soup:
Sauté mushrooms and onions in oil in skillet until tender. Sprinkle with lemon juice, salt, oregano and pepper while cooking. Meanwhile heat chicken stock to boiling. Add mushroom mixture and pastina. Boil 2 to 3 minutes.
Add chicken balls and continue cooking until balls are done. Turn off heat and combine yolks, cream and cheese. Blend well and whisk or beat into hot soup. Season with salt, pepper and additional oregano to taste. Whisk while heating to serving temperature.
Serve garnished with chopped parsley.
SOUP:
1 c. chopped fresh mushrooms
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
3 oz. egg pastina
2 egg yolks
1/4 c. grated Parmesan cheese
1/2 c. sliced green onions
1 tsp. lemon juice
1/4 tsp. oregano
8 c. chicken stock
40 Chicken Balls
1 c. light cream
Salt, pepper, oregano to taste
CHICKEN BALLS:
1 c. ground boned chicken breasts
2 tbsp. chopped fresh parsley
2 egg whites
1/4 tsp. salt
1/2 c. bread crumbs
1 tbsp. Parmesan cheese
1/4 tsp. pepper
Chicken Balls:
Combine all ingredients, blend well. Chill until firm enough to handle. Shape into small balls. Chill. Cook balls in soup or in boiling salted water until they float to the top, about 10 minutes. You may freeze ahead.
Soup:
Sauté mushrooms and onions in oil in skillet until tender. Sprinkle with lemon juice, salt, oregano and pepper while cooking. Meanwhile heat chicken stock to boiling. Add mushroom mixture and pastina. Boil 2 to 3 minutes.
Add chicken balls and continue cooking until balls are done. Turn off heat and combine yolks, cream and cheese. Blend well and whisk or beat into hot soup. Season with salt, pepper and additional oregano to taste. Whisk while heating to serving temperature.
Serve garnished with chopped parsley.
