Silvana's Italian Wedding Soup

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I love making a dish that has all the nutrition from all the basic food groups. This dish is quick, warm and tasty. The kids will love helping you make it as well as eating the little meatballs.






Ingredients:

2 lbs of lean ground meat - beef/turkey/chicken
2 or 3 cloves of garlic minced
1/2 cup Italian flat leaf parsley chopped finely
1/2 cup grated cheese -Asiago, Romano or Parmesan
1/4 teaspoon of black pepper and salt
1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine
2 eggs
1/2 cup of water
1 bag of frozen spinach, fresh cut up escarole or curly endive (1 lb if you use fresh)
4 quarts low sodium chicken broth-Or use soup base: follow the directions for how much water to add

Directions:

Mix all the ingredients in a large bowl.
Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs or use a melon baller.

Meanwhile -To make the soup:
Bring the broth to a boil in a large pot over medium-high heat and add the meatballs.
Cook the meatballs for 30 min.
Add your spinach-escarole or curly endive.
Cook for about 10-15 min.


Ladle the soup into bowls.
Top cheese, squeeze of lemon, fresh parley if desired.
Serve alone or with crusty bread,  small pasta, rice or tortellini.

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