MEATBALLS 1 lb. ground veal, pork & beef 1 clove minced garlic 1/4 c. minced onion 1 egg 1/4 c. grated cheese 1/4 c breadcrumbs splash of cream salt, pepper, onion & garlic powder to taste
Mix everything together and form small meatballs - about 3/4” round. Put meatballs in freezer while preparing escarole.
SOUP Escarole, washed and cut into bite sized pieces 1/2 Vidalia onion cut into crescents 4 cloves minced garlic 1 c. diced carrots 15 c. chicken broth 1 tbsp. olive oil salt, pepper, hot pepper seeds, onion & garlic powder to taste grated cheese for serving 2 c. rice or small pasta
Heat a large pot with olive oil.
Sauté onions and carrots with seasoning for 3-4 minutes.
Add garlic then escarole and cook for 10-15 minutes, until escarole is wilted.
Pour chicken broth into pot, adjust seasoning and cook for 45 minutes.
Carefully drop meatballs into soup and continue cooking for about 15 minutes, until meatballs are cooked through.
In a separate pot, prepare rice or pasta.
Add a scoop of rice or pasta to a soup bowl; ladle soup over top and sprinkle with grated cheese and hot pepper seeds.
