Meatball Soup

• 2 slices bread, crusts removed
• 14 cup milk
• 12 lb ground pork
• 12 lb ground beef
• 13 cup onion, chopped
• 1 garlic clove, minced
• 14 cup currants, dried
• 2 tablespoons fresh oregano, chopped
• salt and pepper
• 1 tablespoon olive oil
• 4 cups chicken broth or 4 cups chicken stock
• 1 head escarole, cut into 1/2 inch pieces (or subsitute 6 ounces spinach chopped)
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 dried red chili pepper, crumbled

1. In a small bowl, soak the bread in the milk for a few minutes and then squeeze excess moisture out of milk and tear bread into small pieces.
2. In a large bowl combine bread with next 6 ingredients (meats - oregano), stir with spoon until combined and then add salt and pepper.
3. Roll mixture into small bowls (about 1 inch).
4. Over medium heat, heat oil in a large skillet and cook meatballs in oil until browned and cooked through (10-15 minutes).
5. In a soup pot or saucepan over medium heaqt, bring broth to a boil then reduce heat to medium low and add meatballs, escarole (or spinach), beans and chile to pot, cooking until heated (5-10 minutes).
6. Season with salt and pepper to taste.

bread, milk, ground pork, ground beef, onion, garlic, currants, fresh oregano, salt, olive oil, chicken broth, head, kidney beans, red chili pepper

Taken from www.food.com/recipe/meatball-soup-148358 (may not work)