Escarole Soup
Chicken broth (fresh or boxed)
Escarole or Spinach
Little Tiny Meatballs (chop meat, eggs, parsley, garlic, onion, bread crumbs, Romano cheese, salt & pepper)
1. Brown meatballs in a frying pan in chicken broth (INSTEAD of oil).
2. Fill pot halfway with chicken broth, bring to a simmer.
3. Add browned meatballs.
4. Simmer for 20 minutes.
5. Add (cleaned and cut) escarole. Add salt and pepper to taste.
6. Cook at a fast simmer for an hour (for escarole).
Only cook for 20 minutes if using spinach.
Escarole/Spinach will be falling out of the top of the pot, it will cook down!
Escarole is resilient, spinach is fragile!
Escarole or Spinach
Little Tiny Meatballs (chop meat, eggs, parsley, garlic, onion, bread crumbs, Romano cheese, salt & pepper)
1. Brown meatballs in a frying pan in chicken broth (INSTEAD of oil).
2. Fill pot halfway with chicken broth, bring to a simmer.
3. Add browned meatballs.
4. Simmer for 20 minutes.
5. Add (cleaned and cut) escarole. Add salt and pepper to taste.
6. Cook at a fast simmer for an hour (for escarole).
Only cook for 20 minutes if using spinach.
Escarole/Spinach will be falling out of the top of the pot, it will cook down!
Escarole is resilient, spinach is fragile!