Escarole Soup

• 2 to 3 cans College Inn chicken broth
• 1 to 2 patties ground beef (enough for 2 meatballs)
• 1 chicken breast (boneless, skinless)
• 1 to 2 heads escarole (depending upon how much you like)
• 1 c. Parmesan cheese
• 1 Tbsp. minced garlic
• 2 Tbsp. olive oil

1. Bring chicken broth to boil in large pot.
2. Make meatball mixture.
3. Your own meatballs.
4. Make small bite size meatballs. Heat olive oil in skillet and brown meatballs.
5. Drop meatballs in broth.
6. Cook chicken breast in microwave for a few minutes.
7. Cut into bite size and drop into soup.
8. Add garlic.
9. Rinse escarole well.
10. Cut escarole into 4-inch pieces.
11. When soup is boiling, add escarole.
12. Simmer about 2 hours.
13. About 15 minutes before you are ready to serve, add cheese.
14. Serve with cheese on table, Italian bread and butter.

chicken broth, ground beef, chicken, much, parmesan cheese, garlic, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126460 (may not work)