Escarole Soup (Italian Wedding Soup)

• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons butter
• 1/2 teaspoon sugar
• 1 head well-rinsed escarole (chopped)
• 5 cups chicken stock
• 1/2 cup orzo pasta (oat seed sized pasta)
• frozen chopped spinach
• 1/2 teaspoon salt
• pepper
• grated locatelli cheese (to garnish) or parmesan cheese (to garnish)
• 1 cup tiny meatballs, not browned (marble size)
• Meatball recipe
• ground meat, Italian breadcrumbs, grated locatelli cheese (or Parmesan)

1. cook Onion in butter, 3 minutes.
2. add Garlic and cook an additional 3 minutes.
3. add Escarole and cook another 3 minutes.
4. add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
5. simmer covered for 15 minutes.
6. add 3 cups stock and bring to a boil.
7. stir in Orzo, Meatballs, and Spinach.
8. simmer 15 minutes
9. garnish with grated locatelli cheese (or Parmesan).
10. When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.

onion, garlic, butter, sugar, chicken stock, orzo pasta, spinach, salt, pepper, locatelli cheese, tiny meatballs, recipe, ground meat

Taken from www.food.com/recipe/escarole-soup-italian-wedding-soup-422671 (may not work)