We have a family recipe for escarole soup. The closest commercial approximation would be Progresso Italian Wedding Soup. Making it from scratch means rolling a carpal tunnel amount of meatballs, each the size of a marble. Then making an impossibly large and thin omelet, cutting it into strips, then hand rolling and chopping those strips. Then you have to make soup.
(I’m not the one making the soup, it’s completely out of my wheelhouse. That task falls to a team of mother/daughter pairs. Deep frying the croutons is the only way I can meaningfully contribute.)
We have a family recipe for escarole soup. The closest commercial approximation would be Progresso Italian Wedding Soup. Making it from scratch means rolling a carpal tunnel amount of meatballs, each the size of a marble. Then making an impossibly large and thin omelet, cutting it into strips, then hand rolling and chopping those strips. Then you have to make soup.
(I’m not the one making the soup, it’s completely out of my wheelhouse. That task falls to a team of mother/daughter pairs. Deep frying the croutons is the only way I can meaningfully contribute.)