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Meatball Soup

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“I thought this sounded interesting and it's another way to use some garden oregano. Recipe source: Martha Stewart Living (December 2005)”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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