Italian Wedding Soup

• 1 pound Ground Chuck
• 1/4 cups Italian-Style Breadcrumbs
• 1/4 cups Grated Parmesan Cheese Plus More For Serving
• 1 teaspoon Salt
• 1 teaspoon Cracked Black Pepper
• 2 Tablespoons Fresh Italian Parsley, Chopped
• 1 whole Egg
• 1 Tablespoon Canola Oil
• 1 whole Onion, Diced
• 1 whole Carrot Finely Diced
• 1 whole Rib Celery, Finely Chopped
• 2 whole Broccoli Leaves, Chopped (optional)
• 2 whole Brussels Sprout Plant Leaves, Chopped (optional)
• 3 cloves Garlic, Minced
• 6 cups Chicken Stock
• 15 ounces, weight Canned Garbanzo Beans, Rinsed And Drained
• 2 heads Endive, Torn

1. Add ground chuck to a mixing bowl. Toss in bread crumbs, Parmesan cheese, salt, pepper, parsley, and egg. Mix with your hands incorporate all of the ingredients. Form into golfball-sized meatballs.
2. Heat a large skillet on medium-high heat. Sear meatballs on all sides, cooking until medium. Remove meatballs once cooked, and place them onto a paper-towel-lined plate.
3. To a soup pot, add canola oil and let it come to temperature. Toss in the onions, carrots, celery, broccoli and Brussels sprout leaves (if you are using) and garlic. Cook until onion begins to soften, then add stock, garbanzo beans, endive, and meatballs. Cook until stock begins to boil, then reduce heat and cook for about 20 minutes or so.
4. When you are ready to serve, ladle greens, stock, and meatballs into your soup bowl. Garnish with more Parmesan cheese, and dig in.

ground chuck, ubc, ubc, salt, pepper, fresh italian parsley, egg, canola oil, onion, carrot, rib celery, broccoli, brussels, garlic, chicken, garbanzo beans, endive

Taken from tastykitchen.com/recipes/soups/italian-wedding-soup-15/ (may not work)