Total Time
35mins
Prep 15 mins
Cook 20 mins

I thought this sounded interesting and it's another way to use some garden oregano. Recipe source: Martha Stewart Living (December 2005)

Ingredients Nutrition

Directions

  1. 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.
  2. In a large bowl combine bread with next 6 ingredients (meats - oregano), stir with spoon until combined and then add salt and pepper.
  3. Roll mixture into small bowls (about 1 inch).
  4. Over medium heat, heat oil in a large skillet and cook meatballs in oil until browned and cooked through (10-15 minutes).
  5. 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.
Most Helpful

4 5

I cheated and used pre-made meatballs. I also used spinach. It was pretty good, but the broth seemed a little thin. DH was not a fan.

5 5

Delicious! I used spinach, and tweaked the meatballs slighty to taste, the currants in the meatballs are a nice change but I wouldn't suggest to uncrease the amount, 1/4 cup is just perfect, I did cut a rough chop of the currants, I also added in fresh grated Parmesan to the meatballs. My DH will enjoy this for his lunch today! thanks ellie!...Kitten:)

3 5

This ended up with mixed reviews. Mr Grumpy kept looking at the meatballs, but could not make up his mind - I think he did not realize there were currants in them, and I did not tell him. He hated the kidney beans and picked them all out. I felt the broth could use a little something, so I ended up adding a chopped onion and some celery flakes. I browned the meatballs and then poured in the broth and let them cook through - I think this adds more flavor. I did use spinach as I have a big bag of it, adding it just at the end, and topped each serving with a good amount of Parmesan.