Serves 4
1/2 pound Escarole
4 cups Chicken broth
1/4 cup Celery, diced
1/4 cup Onion, diced
1 ounce Pepperoni slices, cut into strips
Meatballs:
1/3 pound Ground chuck
1/4 cup breadcrumbs
1/4 teaspoon Basil
1/4 teaspoon Oregano
1/8 teaspoon Garlic, granulated
Rinse and remove the stems from the escarole. Add to boiling water and cook for 1 minute. Drain well. Set aside. Mix together the meatball ingredients. Form them into the size of marbles. Set aside. Heat the broth. Add the celery and onions and simmer till the vegetables are soft. Chop the escarole. Add to the soup. Add the pepperonini. Drop in the meatballs and poach (about 10 to 15 minutes). Season to your taste.
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