Escarole Soup

1 lb of Escarole, washed and chopped into bite size pieces
2 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 15oz can of Cannellini Beans, drained and rinsed well
6 cups of Beef or Chicken Stock or you can use a combination of both

For the Meatballs:
1/2 lb of Ground Pork, Beef and Veal Mix
1 Egg
1/4 cup of Freshly Grated Parmiggiano
1/4 cup of Fresh Bread Crumbs
2 Tbsp of Milk
2 Tbsp of Freshly Chopped Parsley
Salt and Pepper, to taste


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