HCG Phase 2 - Escarole Soup with Veal Meatballs

MEATBALLS
1# ground veal - if your store does not have ground veal have the butcher grind some up for you
4 Melba toast crushed
1 egg white
2 tsp fresh parsley chopped
2 tsp fresh basil chopped
salt and pepper

SOUP
2 cloves garlic chopped
1 small shallot chopped

1/4 cup white wine
1 cup water
2 cups beef stock

1 can 14oz Chopped Tomato
1 bay leaf
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano

1 Tbs Tomato paste

Salt and Pepper
1 Head Escarole, washed and chopped
1 TBS fresh basil chopped
1 TBS fresh parsley chopped

Combine meatball ingredients and form into 25 gram balls. Sear meatballs in a hot non-stick skillet with a bit of olive oil using the Misto Gourmet Olive Oil Sprayer. Brown on all sides and place into the soup pot. Add shallots and garlic to the skillet and brown with another little blast from the atomizer and add a little water to keep them from burning. Add the white wine, water and beef broth to the skillet. Bring to a simmer and then pour the liquid over the meatballs in the soup pot. Add tomato, herbs, and tomato paste.
Bring to a boil, stirring often. Reduce heat to simmer and cook 20 minutes. Check the soup for desired seasoning and add salt and pepper to taste. Add Escarole and fresh herbs and return heat to med-high until Escarole has changed color and wilted.
Serve 4-5 meatballs per bowl and dived broth evenly.

Serving Size: makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user HELLOJODY.