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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I like to use dandelion green in many recipes. With hearty meatballs in a wonderful chicken broth, this dish is dandy for the entire family.Dorothy Collins, Decatur, Illinois Ingredients:
1 egg |
3 tablespoons grated parmesan cheese |
2 tablespoons dry bread crumbs |
2 tablespoons finely chopped fresh parsley |
2 tablespoons sour cream |
1 tablespoon finely chopped onion |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1 pound mixed ground meat (beef, veal and/or pork) |
2 cartons (32 ounces each) chicken broth |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1 teaspoon dried basil |
8 cups torn dandelion greens or spinach |
Directions:
1. In a large bowl, mix egg, cheese, bread crumbs, parsley, sour cream, onion and seasonings. Add ground meat; mix lightly but thoroughly. Shape into 1/2-in. balls.
2. In a Dutch oven, combine broth, garlic powder, oregano and basil; bring to a boil. Add meatballs; cook, uncovered, 12-15 minutes or until cooked through. Skim fat.
3. Add dandelion greens; cook, uncovered, 5-10 minutes or until wilted. Yield: 8 servings (2-1/2 quarts).
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