8ouncesfresh spinach or escaroletrimmed and torn into small pcs
Instructions
First, create the meatballs by placing all of the ingredients into a bowl. Mix well and form the mixture into meatballs that are about 1 to 1 1/2 inch in diameter.
In a large frying pan, add about 2 tbs of olive oil and cook the meatballs until they are browned. Turn them to brown all sides. They don’t have to be fully cooked because they will continue cooking in the soup. This will take about 5 to 7 minutes to brown them.
In a large stockpot, add a tablespoon of oil and saute celery and the onion until the onion is translucent.
Add the garlic and saute for another minute or two.
Add the broth and bring the liquid to a boil.
Add the spinach or escarole.
Reduce the heat and allow it to simmer for another 10 to 12 minutes.
Now add the meatballs and cook it for another 5 to 10 minutes until they are fully cooked and no longer pink in the center.