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Before you jump to Moms escarole soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
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Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.
As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. It’s concerning being functional, most of the time.
We hope you got benefit from reading it, now let’s go back to moms escarole soup recipe. To cook moms escarole soup you need 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Moms escarole soup:
- Take Tiny meatballs
- You need 3-4 lbs ground beef
- Take Italian bread crumbs
- You need 2 eggs
- Provide Parsley
- Use Garlic powder
- Take Soup
- You need 6 heads escarole
- You need 4 boxes Lipton chicken noodle soup boxes (with white meat- blue box) total 8 packets
- Prepare 3 cups water per packet (24 cups of wafer)
- Take 3 cut up chicken breasts (already cooked) approx 1 1/2 lbs. You can throw these in frozen too
- Prepare This typically has cut up turkey neck meat that is cooked during thanksgiving time too
- Prepare 2 xtra large cans of Cento low sodium chicken broth
- Prepare 8 eggs
- You need 1/2 cup Parmesan cheese
- Take Homemade soft croutons
- You need Veg oil for frying
- Provide 2 doz eggs
- Take 2-3 loafs of potato bread
- You need Parmesan cheese
Steps to make Moms escarole soup:
- Roll meatballs into tiny 1 inch meatballs and freeze in 2 quart containers
- Soak escarole in water and rinse off as you rip each leaf off to get the sand off. Break 4 leads at a time into bite size pieces.
- Bring a large pot of water to a boil and boil escarole til soft (about 15 min) Do NOT use this water for the soup. Drain and refrigerate (if doing soup later on)
- Bring 24 cups of water to a boil and Lipton soup mixes to a boil.
- Throw meatballs in (still frozen) and cooked chicken and bring to a boil (to cook raw meatballs)
- Pour in the chicken broth. Bring to a boil. Whisk eggs and Parmesan cheese in a small bowl. And stir soup around as you drop egg mixture in to cook.
- Simmer soup for 20 min then keep covered til you serve it.
- Fry bread up in oil after dipping into egg mixture and a little water. As SOON as they come off the oil put them on a wide pan and sprinkle with Parmesan cheese and cut into bite size pieces. Put pieces into a large bowl to cover later on. (Best to have 2 people for this part cause it goes fast)
- Soup AND croutons freeze well!
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