Escarole Soup With Meatballs

Prep Time: 20 Min
Cook Time: 8 Min
Ready In: 28 Min

Servings: 8

Ingredients:

• 1/4 cup dry breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup Italian parsley, chopped
• 1 pound ground beef
• 1/2 cup grated Parmesan
• 12 cups chicken broth
• 16 ounces escarole, chopped
• Freshly ground black pepper, to taste

Directions:

1. In a large bowl, combine the breadcrumbs, egg, salt, onion, garlic and parsley in a bowl to start the meatballs.
2. Mix in the ground beef and Parmesan cheese and form the mixture into 1-inch-diameter meatballs.
3. Meanwhile, bring the broth to a boil. Add the meatballs and escarole to the pot. Cook the soup at a simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes. Season with salt and pepper.