Spezzatino
- 2 to 3 pounds veal, suitable for a stew
- 1 medium onion, finely chopped
- ½ cup olive oil
- 2 quarts chicken broth
- 2 large bunches of endive, any type
- 6 to 8 eggs
- 1 cup finely chopped Italian parsley
- 1 cup grated Parmigiano-Reggiano
- Salt and freshly ground black pepper to taste
Instructions:
To save time, use frozen greens-even mustard greens are ok.
- Using kitchen scissors, cut the veal into small pieces (smaller than bite-size).
- In a large pot, brown the veal and onion in olive oil. Simmer until the meat is tender. Add the chicken broth. Set aside.
- Steam the endive until tender. Chop fine. Add the endive to the soup stock. Bring this to a low boil.
- Beat the eggs. Add the parsley and cheese, then season with salt and pepper. Drop the egg mixture into the boiling soup 15 minutes prior to serving.
- Serve with Italian rolls or bread.