Meatball Soup

Meatball Soup

This soup is usually referred to as Italian Wedding soup. In this version, use beef broth rather than chicken and add tomatoes.

Meatballs
1/2 lb ground beef
1/2 C fresh breadcrumbs
1/4 C finely diced yellow onion
1 egg
1/4 C fresh Italian parsley, chopped
1 clove minced garlic
salt & pepper

Soup
2 TBS olive oil
1 1/2 C chopped yellow onion
8 C beef stock
lg can of diced tomatoes
3 C chopped escarole or spinach
2 C cooked white rice or small pasta
salt & pepper
1/4 C chopped fresh Italian parsley

Combine ingredients for meat balls and roll into tiny balls. Bake in a 375 degree oven for a few minutes, until lightly browned.

In a large pot, saute the onion in the olive oil until onion is translucent. Raise heat to high and add tomatoes and broth. Bring to a boil and then reduce to a simmer for 10 minutes. Add the meatballs, greens and pasta and continue simmering until greens are tender. Add your salt and pepper to taste.
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