Meatball Soup

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

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  slices  bread, crusts removed
• 1⁄4 cup milk
• 1⁄2 lb ground pork
• 1⁄2 lb ground beef
• 1⁄3 cup onion, chopped
• 1  garlic clove, minced
• 1⁄4 cup currants, dried
• 2  tablespoons fresh oregano, chopped
•  salt and pepper
• 1  tablespoon olive oil
• 4  cups chicken broth or 4  cups  chicken stock
• 1  head escarole, cut into 1/2 inch pieces (or subsitute 6 ounces spinach chopped)
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1  dried red chili pepper, crumbled

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.