Escarole And White Bean Soup - cooking recipe

Ingredients

1/4 lb. lean ground beef
1/4 lb. ground pork
1 egg, beaten
2 Tbsp. Parmesan cheese
2 Tbsp. seasoned breadcrumbs
1/4 tsp. garlic powder
8 c. chicken broth
1 large bunch escarole, chopped
2 (16 oz.) cans cannellini beans, drained
1 garlic clove, minced
1/2 tsp. dried basil

Preparation

Combine first 6 ingredients in medium bowl.
Form into 1-inch balls.
Set aside.
Heat broth in large saucepan over medium heat. Stir in next 5 ingredients.
Season with salt and pepper.
Add meatballs and cook until firm to touch, about 30 minutes.
Serve immediately, adding Parmesan cheese.
Serves 4 to 6.