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:
- In a large bowl, combine the breadcrumbs, egg, salt, onion, garlic and parsley in a bowl to start the meatballs.
- Mix in the ground beef and Parmesan cheese and form the mixture into 1-inch-diameter meatballs.
- 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.
