Italian Wedding Soup With Escarole

1. 1

   In a large pot, over medium heat, add a few drizzles of olive oil and the garlic. Cook until fragrant then add in the chopped escarole and cooked until wilted.

2. 2

   Add in the broth, carrots, salt and pepper.

3. 3

   Bring to a simmer.

4. 4

   For the meatballs add the chicken, bread crumb, grated cheese, garlic powder, egg and parsley to a bowl. Combine the mixture and roll into small meatballs. Gently place the meatballs into the simmering soup and cook on low for 45 minutes.

* Per serving · 4 servings · Values may vary.