Meatball Soup - cooking recipe

Ingredients

2 lb. ground beef
1 c. seasoned dried bread crumbs
salt
2 Tbsp. salad oil
4 c. loosely packed, shredded escarole (about 1/2 medium-size head)
2 medium carrots, shredded
3 beef-flavored bouillon cubes or envelopes
1/2 c. regular long grain or parboiled rice
1/2 tsp. pepper

Preparation

In a large bowl, mix ground beef, bread crumbs and 1 teaspoon salt.
Shape mixture into 1-inch meatballs.
In 5-quart Dutch oven, over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until well browned on all sides, removing meatballs to a plate as they brown.