Fortini’s Escarole Soup
(Italian Wedding Soup)

INGREDIENTS

2 Large cans of College Inn Chicken Broth (You may use others or create your own broth from chicken base)

5 Cups of water

2 heads of escarole (washed thoroughly)

1 lb of lean hamburger

1 Medium finely chopped onion

4 cloves of garlic

2 eggs

3 cups of flavored breadcrumbs

1.5 cups of Parmesan cheese

1.5 cup of Pecorino Romano cheese

Black pepper to season

1 lb. Cooked Al Dente Orzo pasta (cool)

INSTRUCTIONS

1. In a soup pot, add chicken broth and water, bring to boil.

2. In a large mixing bowl, add hamburger, chopped onion, chopped garlic, 2 eggs, breadcrumbs, cheeses and black pepper.

3. With your hands, mix the ingredients until evenly distributed.

4. Roll small meatballs and drop into boiling broth.

5. Chop escarole into small pieces and drop into broth.

6. Simmer for 15 - 20 minutes or until meatballs are thoroughly cooked.

7. Add Orzo pasta.

8. Serve with your favorite Italian grated cheese and warm Italian bread.