Escarole Soup with Meatballs
| Yield: | 2 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 | Extra-virgin olive oil |
| 1 | c | Finely-chopped onion |
| 1 | ts | Minced garlic |
| 4 | c | Shredded escarole - (packed); rinsed, spun dry |
| 2 | c | Canned chicken broth |
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