Dandelion Soup

• 1 large egg
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons dry bread crumbs
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons sour cream
• 1 tablespoon finely chopped onion
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 pound mixed ground meat (beef, veal
• pork)
• 2 cartons (32 ounces each) chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 8 cups torn dandelion greens or spinach

1. In a large bowl, mix egg, cheese, bread crumbs, parsley, sour cream, onion and seasonings. Add ground meat; mix lightly but thoroughly. Shape into 1/2-in. balls.
2. In a Dutch oven, combine broth, garlic powder, oregano and basil; bring to a boil. Add meatballs; cook, uncovered, 12-15 minutes or until cooked through. Skim fat.
3. Add dandelion greens; cook, uncovered, 5-10 minutes or until wilted.

egg, parmesan cheese, bread crumbs, fresh parsley, sour cream, onion, salt, ground nutmeg, pepper, ground meat, pork, cartons, garlic, oregano, basil, dandelion

Taken from www.tasteofhome.com/recipes/dandelion-soup/ (may not work)