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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A Bunny Family favorite! *wink* I love this soup! Ingredients:
1 pound escarole |
6 quarts chicken broth |
3 lg carrots, diced |
8 ounces spaghetti (broke into bite size pieces) |
1/2 cup freshly grated romano cheese. |
for meatballs |
1 pound ground beef |
2 lg eggs, 1/2 cup minced onion |
1 cup plain breadcrumbs |
1 cup freshly grated romano cheese |
1 tsp salt, dash black pepper. |
Directions:
1. Trim the escarole and discard any bad leaves.
2. Cut off stem ends.
3. Separate leaves and rinse well.
4. Stack leaves and cut into 1 inch pieces.
5. In a large pot add escarole, broth and carrots.
6. Bring to a simmer and cook 30 minutes.
7. Mix together meatball ingredients.
8. Make meatballs less then 1 inch in size.
9. When escarole is cooked, add spaghetti noodles and stir.
10. Bring to a simmer and add meatballs.
11. Cover, turn heat to medium low and cook an additional 30 minutes.
12. Serve hot, sprinkled with romano cheese.
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