Italian Wedding Soup With Escarole

• 10 cups chicken broth
• 6 ounces carrots cooked & pureed
• 4 cloves garlic
• 1 bunch escarole chopped
• 1 pound ground chicken lean
• 3/4 cup bread crumbs
• 1 egg
• 1/4 cup pecorino romano grated
• 2 teaspoons garlic powder
• fresh parsley palm full, chopped
• olive oil

1. In a large pot, over medium heat, add a few drizzles of olive oil and the garlic. Cook until fragrant then add in the chopped escarole and cooked until wilted.
2. Add in the broth, carrots, salt and pepper.
3. Bring to a simmer.
4. For the meatballs add the chicken, bread crumb, grated cheese, garlic powder, egg and parsley to a bowl. Combine the mixture and roll into small meatballs. Gently place the meatballs into the simmering soup and cook on low for 45 minutes.

chicken broth, carrots, garlic, bread crumbs, egg, pecorino romano, garlic, parsley palm full, olive oil

Taken from www.yummly.com/recipe/Italian-Wedding-Soup-with-Escarole-1659335 (may not work)