Monday, January 3, 2011

Italian Escarole Soup


1 pound ground beef
2 eggs
1 small onion, ground or chopped very small (optional)
1 tsp chopped dried parsley
1/4-1/2 tsp dried oregano
1/4-1/2 cup wheat germ (optional- if not using, use bread crumbs)
1/4-1/2 tsp salt (I prefer Adobo seasoned salt)
couple dashes of pepper

1 pound escarole
8 cups chicken broth
1 pound white kidney beans (cannelini or other white beans), or may use 2-3  15 oz cans of beans
3 cups cooked rice (brown or white)
1/2-1tsp italian dried seasoning mixture
1 Tbsp tomato paste

Combine meatball ingredients. Shape into very small balls (not more than 1 Tbsp of meat each) and brown in a skillet. Set aside. After cleaning the escarole, cut up into small pieces and cook in small amount of water for about 5 minutes. Add escarole and liquid to chicken broth  with beans, rice, seasonings, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.

*Recipe adapted from Carol Ann Lott- found in Whole Foods for the Whole Family La Leche League International Cookbook 1981.

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