Author Notes
This soup is hearty and delish for a nice fall night.
With Love,
Catherine
xo —LadyGourmet
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Ingredients
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1 ½ pounds
chop meat
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¼ cups
Romano cheese
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1 quart
button mushrooms - sliced
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3 stalks
celery – chopped
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1
Jalapeño – sliced – with seeds
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4 cloves
garlic – chopped
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1 bunch
basil – chopped
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3
egg yolks – beaten
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1 tablespoon
cornstarch
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juice of
½ lemon
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2
tomatoes – chopped
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2 bunches
scallions – chopped
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1
onion – chopped
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5 cakes
chicken broth
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Olive oil
Directions
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Heat a soup pot with a drizzle of olive oil and add the veggies, except the basil. Allow the veggies to sauté until the onion is clear. Add the broth a simmer on low.
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Combine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup.
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Combine the egg yolks with the corn starch and lemon juice and beat. Get the soup real hot and stir gently while drizzling the egg into the soup. Serve with grated cheese.
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