Escarole Meatball Soup - cooking recipe

Ingredients

3/4 lb. hamburg
46 oz. broth (1/2 chicken, 1/2 beef)
2 to 3 carrots, diced
2 stalks celery, diced
5 1/2 oz. low sodium V-8
2 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. oregano
1 c. soup macaroni, cooked
1 large bunch escarole, cooked
1 medium onion, diced
1/4 c. Romano cheese (optional)

Preparation

Mix hamburg, garlic powder, salt, pepper and oregano.
Roll into meatballs the size of a nickel.
Brown lightly in oil; discard oil.
In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs.
Cook over medium-low heat for 1 1/2 hours.
About 15 minutes before soup is ready, add escarole and Romano cheese.
Add macaroni to each bowl when serving.
This will prevent starch build-up in leftover soup.
Makes 6 servings as a meal.
Serve with a hard crusted bread.