Recipe - Escarole Soup

6 cup Chicken broth
Chopped carrots
Chopped onion
Chopped celery
S and P
Parsley

Simmer for One half hour then add small meatballs, Simmer another half hour.
Then add a bunch of chopped escarole and cook till tender. You can add
potatoes or if you have any left over small pasta. The recipe called for 1
or 2 Tablespoons of tomato paste but I do not add it.

Posted to JEWISHFOOD digest V97 #300 by Hilary and Robert Willingham
hilwil@whidbey.net on Nov 17, 1997