This soup is a favorite of my kids because their Dad (Bobby) always makes it. Years ago when we had a wood burning stove, there was a large cast iron soup pot on top that was filled with this soup.
The kids in the neighborhood got a kick out of helping themselves to Bobby’s soup and every time they came into our house, they looked for that soup, even on the hottest days of summer.
So make the soup first and then the meatballs. When the meatballs are fully cooked add them to the soup pot…then let simmer for about 15 minutes then serve ….enjoy!
- 1 head of escarole
- 1 medium onion
- 2 tbsp. butter
- 4 cans chicken broth (10 3/4 oz.)
- 1/2 tsp nutmeg
- 1/2 tsp thyme
- 4 large carrots
Wash escarole and cut off stem, dry on paper towels.
In a 5 quart pot:
- Add 2 tsp butter into pan with cut up onions, simmer until escarole is soft.
- Add 4 cans of chicken broth, nutmeg, basil and thyme.
Cook carrots separately then add to soup and cook for 15-20 minutes on low heat
- 1/2 lb. 85% hamburg
- 1 egg (extra large)
- 1 cup bread crumbs
- 1 tsp basil
- 1 tsp parsley
- 1 tsp salt
Combine the above ingredients in a medium bowl, mix well, roll into balls and place on a cookie sheet then bake for 15 min at 350°.
When fully cooked, remove from cookie sheet and put in the soup pot. Let simmer for about 15 minutes then serve ….enjoy!