Escarole Soup with Meatballs

• 1/2 pound ground sirloin
• 1/2 cup grated Parmesan cheese
• 1/4 cup crumbled garlic croutons
• 2 tablespoons minced parsley
• 1/4 teaspoon salt
• Pepper to taste
• 1 large egg, lightly beaten
• 1/2 cup plus 1/4 cup minced onion
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 5 cups shredded escarole, rinsed and dried
• 4 cups chicken broth
• Hot red pepper flakes, optional

1. Make the meatballs: In a mixing bowl combine the meat, half the cheese, the croutons, parsley, salt, pepper, egg, and 1/2 cup of minced onion.
2. Mix well with your hands and divide into 24 little meatballs.
3. In a dutch oven or other large, heavy pot, heat 1 tablespoon of the olive oil over medium-high heat.
4. When its hot, add the meatballshalf at a timeand saute until theyre golden brown all over.
5. Remove the meatballs to a plate.
6. Add the remaining olive oil to the pot along with the additional 1/4 cup of onion and cook over low heat, stirring frequently, until the onion is soft.
7. Add the garlic and cook for another couple of minutes.
8. Stir in the escarole, cover, and cook until its wilted, about 3 minutes.
9. Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes.
10. Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.

ground sirloin, parmesan cheese, garlic croutons, parsley, salt, pepper, egg, onion, olive oil, garlic, chicken broth, red pepper

Taken from www.cookstr.com/recipes/escarole-soup-with-meatballs (may not work)