Recipe - Escarole Soup - Marion Morash

1 Egg
1 pound Ground beef; extra lean
One half cup Fresh bread crumbs
One fourth cup Parmesan cheese; grated
2 tablespoon Parsley; chopped
1 teaspoon Garlic; minced
Salt and pepper
2 qt Beef broth or combination
chicken and beef
1/3 cup Orzo
2 Heads escarole

Beat egg and combine with ground beef, bread crumbs, One fourth cup of Parmesan
cheese, parsley, and garlic. Season with salt and pepper. Form into
3/4inch balls. Heat broth to boiling point and drop in the meatballs and
the orzo. Cover pan and simmer for 15 minutes.

Meanwhile, wash escarole well and slice or chop into large pieces. Uncover
the pan, add the escarole, and cook for 10 minutes or until wilted and
tender. Serve with the remaining grate cheese.

Note:

~ Add minced celery and carrots.

~ Substitute potatoes or cooked dried beans for the orzo.

REG2 shared by Karin Baumgardner (Issaquah, WA)

NOTES : If you can't find escarole, other greens or lettuces are good here.

Recipe by: Marion Morash The Victory Garden Cookbook

Posted to MCRecipe Digest V1 #999 by KSBAUM KSBAUM@aol.com on Jan 9,
1998