Ingredients:
2 slices bread, crusts removed
1/4 cup milk
1/2 lb ground pork
1/2 lb ground beef
1/3 cup onions, chopped
1 garlic cloves, 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) cans kidney beans, drained and rinsed
1 dried red chili peppers, crumbled
Directions:
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.
In a large bowl combine bread with next 6 ingredients (meats – oregano), stir with spoon until combined and then add salt and pepper.
Roll mixture into small bowls (about 1 inch).
Over medium heat, heat oil in a large skillet and cook meatballs in oil until browned and cooked through (10-15 minutes).
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.