by LadyGourmet
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my 3 recipes »
LadyGourmet's Notes:
1 ½ pound chop meat Ask a question about this ingredient
¼ cups Romano cheese Ask a question about this ingredient
1 quart button mushrooms - sliced Ask a question about this ingredient
3 stalks celery – chopped Ask a question about this ingredient
1 Jalapeño – sliced – with seeds Ask a question about this ingredient
4 cloves garlic – chopped Ask a question about this ingredient
1 bunch basil – chopped Ask a question about this ingredient
3 egg yolks – beaten Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
Juice of ½ lemon Ask a question about this ingredient
2 tomatoes – chopped Ask a question about this ingredient
2 bunches scallions – chopped Ask a question about this ingredient
1 onion – chopped Ask a question about this ingredient
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.
Ask a question about this stepCombine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup.
Ask a question about this stepCombine 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.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
I take it "chop meat" is ground beef ?