2 heads escarole
2 14 oz. cans chopped tomatoes
1 lb. small meatballs
Salt, pepper, garlic, onion, parsley, oregano, basil, bay leaf
Chop escarole and cover with water in large pot. Add remaining ingredients (seasonings in your desired amounts) and simmer for 1 hour. Serve with grated cheese.
1 comment:
Sounds like my Italian wedding soup sort of mmmmmmmm
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