Meatball Escarole Soup

1 large head escarole
1/2 pound ground beef
1 garlic clove finely minced
1/2 cup grated parmigiano cheese
1/4 cup bread crumbs
1/4 cup parsley
1/4 teaspoon salt
1 small egg
6 cups chicken stock

Clean escarole. Shred into bite sized pieces. Set aside. Prepare
meatballs: Mix together ground beef, garlic, parmigiano, bread crumbs,
parsley, and salt. Break in egg. Mix well. Shape into meatballs the size
of marbles. Use a delicate touch when rolling. Too much pressure packs the
meat. Set aside. Combine chicken broth and escarole and bring to a boil.
The escarole will cook down. When soup is boiling and escarole has wilted,
drop in meatballs one at a time. When all meatballs have been added, stir
gently to combine ingredients. Reduce heat, cover and cook until meatballs
are done, about 5 to 10 minutes, depending on size. Serve with exuberant
spoonfuls of grated parmigiano cheese. Serves 4 to 6.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana



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