Italian Lentil Meatball Soup
1/2 pound lentils
4 cups water
4 cups chicken broth
1 tablespoon salt
Pepper to taste
2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
1 head of escarole, chopped
1 can (1 pound) peeled tomatoes
1/2 pound lean ground beef
Salt and pepper to taste
1 egg
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1/4 cup chopped fresh parsley (Italian flat leaf is best)
Rinse lentils. Combine lentils and water in a large stock pot or Dutch oven. Bring to a boil; add broth, salt and pepper, oil, onion, celery, carrots, escarole and tomatoes. Cover and simmer for 1 hour.
While soup is simmering, mix remaining ingredients and shape into 18 small meatballs. After soup has simmered for one hour, drop meatballs into soup and simmer for an additional 20 minutes. (Test meatballs for doneness by cutting one in half. There should not be any pink inside.) Spoon soup into bowls and sprinkle with additional grated cheese. Yield: 12 to 14 servings.