Escarole Meatball Soup

• 3/4 lb. hamburg
• 46 oz. broth (1/2 chicken, 1/2 beef)
• 2 to 3 carrots, diced
• 2 stalks celery, diced
• 5 1/2 oz. low sodium V-8
• 2 Tbsp. olive oil
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. oregano
• 1 c. soup macaroni, cooked
• 1 large bunch escarole, cooked
• 1 medium onion, diced
• 1/4 c. Romano cheese (optional)

1. Mix hamburg, garlic powder, salt, pepper and oregano.
2. Roll into meatballs the size of a nickel.
3. Brown lightly in oil; discard oil.
4. In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs.
5. Cook over medium-low heat for 1 1/2 hours.
6. About 15 minutes before soup is ready, add escarole and Romano cheese.
7. Add macaroni to each bowl when serving.
8. This will prevent starch build-up in leftover soup.
9. Makes 6 servings as a meal.
10. Serve with a hard crusted bread.

hamburg, broth, carrots, stalks celery, olive oil, garlic powder, pepper, salt, oregano, soup macaroni, onion, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468849 (may not work)