Carla’s Italian Wedding Soup

Ingrédients

Meatballs:

8oz Ground Beef (90/10)

8oz Ground Sausage (or Ground Pork)

1 small Onion Grated

1/3 cup Chop Fresh Italian Parsley

1 large Egg

1 tsp minced garlic

salt pepper

Stir all in large bowl. (egg in last)

Let it sit for 30 minutes

Roll in small balls, put in a cookie sheet.

Broth:

12 cups Broth: Basic Low Sodium Chicken Broth

1 head of Escarole - chopped

Bring to Boil - Medium/High Heat

Drop in the Meatballs one at a time.

Add Escarole

Let Simmer for 30 minutes or so.

Eat a day or so later.

Serve with Grated Parmesan Cheese if you want.