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Escarole (Italian Wedding) Soup

kept byhawk206

2 eggs, lightly beaten

1 cup finely chopped onion (1 large)

⅓ cup fine dry bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh Italian (flat-leaf) parsley

1 teaspoon salt

¾ teaspoon ground black pepper

1 ½ pounds lean ground beef (93% lean)

1 tablespoon vegetable oil

8 cups reduced-sodium chicken broth

3 large carrots, chopped

2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed

1 small head escarole (8 ounces), trimmed and cut into 1/2-inch strips

1 cup dried acini di pepe pasta

Fresh oregano sprigs (optional)



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