Escarole Soup
1 head escarole
10 cups chicken broth or stock
3 medium size potatoes, peeled and cubed
1 small sweet white onion, diced
2 tbs. butter
Splash of olive oil
¼ tsp. pepper
1 tsp. parsley
For the meatballs:
¾ lb. ground sirloin
1 large egg
1 ½ tbs. chopped garlic
1 slice white bread, dampened
2 tsp. parsley
1/3 cup grated hard cheese, such as parmesan
Mix together the last six ingredients, roll into tiny meatballs and set aside. Wash, clean and drain and chop escarole. Melt butter and olive oil over medium high heat and sweat the onion. Add chicken broth and bring to boil. Add escarole and turn down to medium heat. Add meatballs, potatoes, parsley and pepper and simmer until meatballs and potatoes are cooked and flavors have blended.
Recipe from www.TomLibous.com
