Italian Wedding Soup

2 medium heads escarole, cleaned and chopped

8 cups chicken broth

1 pound ground beef

4 eggs, divided

1 cup dry bread crumbs

2 tablespoons dried basil

1 teaspoon dried parsley

1 1/2 cups grated Parmesan cheese

1.	In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
2.	In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
3.	Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

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Printed from Allrecipes.com 9/16/2008

Italian Sausage Soup

"This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper."

1 pound Italian sausage 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can Great

Northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt

1.	In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2.	Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3.	Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.