1. Combine the ground meat, bread crumbs, 1 egg, 1/2 cup of cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 30 to 40 meatballs, depending on how large you form them.
2. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the meatballs in batches and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry; they will continue to cook in the broth.) Set them aside on paper towels or a paper bag to absorb excess oil.
3. In a 4- to 6-quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until the onions are tender and the garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
4. Meanwhile, combine the remaining 2 eggs and remaining cheese in small bowl and stir with a fork to blend. Slowly pour the egg mixture into the hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 30 seconds. Season to taste with salt and black pepper, maybe even a squirt of lemon juice. Serve immediately.
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|Serving Size: 1 Serving (621g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 168 (38%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 227.5mg||70 %|
|Sodium 1159.4mg||40 %|
|Potassium 795.1mg||21 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 26.4g|
|Protein 38.5g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 439
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