- 24 Scrippelle crêpes,
- see my recipe under Pastas, pg.64
- 2 quarts fresh chicken broth, see my recipe in this chapter, pg.113
- 3–4 dozen mini meatballs, see my recipe under Meats, pg.146
- 1 pound fresh escarole
- 1⁄4 cup fresh Pecorino Romano or Parmesan cheese, grated
Prepare the Scrippelle crêpes and chicken broth according to my recipes. Bring a separate stockpot of water to a boil and drop in the escarole. Boil the escarole for 20-30 minutes until cooked and so .
Drain the escarole well, removing all the water and chop nely. Approximately 10 minutes prior to serving, add the escarole to the boiling chicken broth along with the mini meatballs. Line the Scrippelle in a neat pile, and cut into 1⁄4-inch squares. Reduce the heat and drop the cut Scrippelle squares into the broth for 2-3 minutes. Transfer to a soup tureen or ladle into individual bowls. Generously garnish with the grated cheese and serve.