Escarole Soup With Meatballs

escarole soupPrep 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.

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