Escarole Soup with Meatballs
| Yield: | 1 Servings |
| Categories: |
| 1/4 | lb | Ground veal or lean ground beef |
| 5 | tb | Coarsely grated fresh Parmesan |
| 2 | tb | Finely chopped fresh parsley leaves |
| 3 | tb | Fine fresh bread crumbs |
| 1/4 | ts | Salt |
| 1 | lg | Egg, beaten lightly |
| 3 | tb | Olive oil (preferably extra-virgin, available at specialty foods shops, some supermarkets, and some natural food stores) |
| 1 | c | Finely chopped onion |
| 1 | ts | Minced garlic |
| 4 | c | Packed shredded escarole, rinsed & spun dry |
| 2 | c | Canned chicken broth |
Advertisement