Fabulous Italian Scapel Soup Recipes

Steps:

• Using a wisk and large metal mixing bowl, take 2 eggs and wisk eggs gently into the 1-1/2 cups of water, wisk together for about 30 seconds until well blended.
• Next, wisk in your flour and mix for about another 30 seconds.
• Add about a tablespoon or two of butter to heated fry pan, add about a ladle full of your prepared Scapel batter until it covers most of frypan, cook each side for about a minute and a half.
• Place cooked scapel on large dish, sprinkle about a tablespoon of grated cheese on Scapel and roll like a crepe, place aside to cool. You do not need toothpicks, Scapels should stick so cheese stays inside.
• Scapels should be served in a soup bowl with Collagen broth or homemade chicken broth. About 3 Scapels per bowl of soup enjoy!

Steps:

• Saute onions and garlic in oil about 1 minute, add fennel, oregano and red pepper saute about 1 minute more. Add ground chicken and cook through completely. Add wine and cook about 3 minutes, until it reduces a bit. Add broth, water and beans (I don't rinse them but you can if you like). Bring to a boil, reduce to a simmer, cover and let simmer for about 1 hour. About 20 minutes before you are ready to eat increase the heat to bring soup back to the boil. When boiling add noodles and cook until done. Add greens at the last minute, taste and adjust the seasoning to your taste serve with a sprinkle of parmesan or romano cheese.
• Serving size is based on one cup servings and is an estimate.