Escarole soup

By duckieq

Ingredients

• 1 lb. ground beef ( i prefer veal, beef, pork combo)
• 12 T. parmesan cheese
• 12 T. breadcrumbs
• 1/2 c. chopped parsley
• 1/2 tsp. salt
• 1/4 tsp black pepper
• 4 eggs lightly beaten
• 4 T. olive oil
• 4 c. finely chopped onion
• 4 carrots,cut into coins
• 4 garlic cloves, finely chopped
• 12 c. shredded escarole, rinsed and drained
• 6 cans low sodium chicken broth

Preparation

Step 1

1) combine beef, 8T. of parmesan, bread crumbs, parsley, salt and pepper. add eggs. form into small meatballs

2) heat 2T. oil in stock pot over md. high heat. add meatballs and cook each side til browned. transfer to plate.

3) add rest of oil to pot with onions, carrots and garlic. cook about 10 minutes or until veggies are soft. stir in escarole and cook 3-6 minutes

4) add meatballs and broth. boil, reduce heat and simmer 5-10 minutes. sprinkle top with remaining parmesan