Italian Wedding Soup with Escarole

Name: Italian Wedding Soup with Escarole
Yield: 8
Ingredients: 2 eggs, lightly beaten; 1 cup finely chopped onion (1 large); 1/3 cup fine dry bread crumbs; 2 tablespoons grated Parmesan cheese; 2 tablespoons snipped fresh Italian (flat-leaf) parsley; 1 teaspoon salt; 3/4 teaspoon ground black pepper; 1 1/2 pounds lean ground beef (93% lean); 1 tablespoon vegetable oil; 8 cups reduced-sodium chicken broth; 3 large carrots, chopped; 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed; 1 small head escarole (8 ounces), trimmed and cut into 1/2-inch strips; 1 cup dried acini di pepe pasta; Fresh oregano sprigs (optional)

Italian Wedding Soup with Escarole was pinched from <a href="http://www.bhg.com/recipe/soups/italian-wedding-soup-with-escarole/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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2 eggs, lightly beaten

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1 cup finely chopped onion (1 large)

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1/3 cup fine dry bread crumbs

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2 tablespoons grated Parmesan cheese

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2 tablespoons snipped fresh Italian (flat-leaf) parsley

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1 teaspoon salt

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3/4 teaspoon ground black pepper

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1 1/2 pounds lean ground beef (93% lean)

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1 tablespoon vegetable oil

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8 cups reduced-sodium chicken broth

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3 large carrots, chopped

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2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed

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1 small head escarole (8 ounces), trimmed and cut into 1/2-inch strips

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1 cup dried acini di pepe pasta

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Fresh oregano sprigs (optional)

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