Escarole Soup

46 ounces of chicken broth (from can or homemade)
1 head of escarole or 3/4 of a box of chopped spinach
1/2 cup pastina (tiny, star shaped pasta)
1/2 of a chicken breast, shredded
1 lb of mini meatballs

make the meatballs first (see above link). heat up chicken broth. if you are using spinach, you can add it now with the pastina and the meatballs. if you are useing escarole, wash it VERY WELL (it is bitter) and boil it in a separate pot in about 1 cup of water. keep the lid on and steam for about 5-8 minutes. drain well and cool. rinse again then add to soup. let the soup cook down a bit, but not for more than an hour.

By BethAnne Service