Meatball Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 slices bread, crusts removed
• 1/4 cup milk
• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1/3 cup onion, chopped
• 1 garlic clove, minced
• 1/4 cup currants, dried
• 2 tablespoons fresh oregano, chopped
• salt and pepper
• 1 tablespoon olive oil
• 4 cups chicken broth or 4 cups chicken stock
• 1 head escarole, cut into 1/2 inch pieces (or subsitute 6 ounces spinach chopped)
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 dried red chili pepper, crumbled

Recipe

• 1 in a small bowl, soak the bread in the milk for a few minutes and then squeeze excess moisture out of milk and tear bread into small pieces.
• 2 in a large bowl combine bread with next 6 ingredients (meats - oregano), stir with spoon until combined and then add salt and pepper.
• 3 roll mixture into small bowls (about 1 inch).
• 4 over medium heat, heat oil in a large skillet and cook meatballs in oil until browned and cooked through (10-15 minutes).
• 5 in a soup pot or saucepan over medium heaqt, bring broth to a boil then reduce heat to medium low and add meatballs, escarole (or spinach), beans and chile to pot, cooking until heated (5-10 minutes). season with salt and pepper to taste.