Florida Endive and Vegetable Meatball Soup

Ingredients

Preparation

Meatballs
In a large mixing bowl, combine egg, milk, seasoning blend, and panko. Stir until well combined. Let mixture sit for 5 minutes. After 5 minutes, stir mixture again. Add the ground beef and vegetables to the bread crumb mixture. Continue to mix the beef with all the ingredients, until everything is uniformly incorporated. Roll the meatball mixture into small bite sized ball and keep refrigerated until use.

Soup
Preheat a large soup pot or Dutch oven over medium high heat. Add the olive oil to the preheated pot. Carefully add the onions, celery, and carrots to the pot. Cook ingredients for 5 to 7 minutes while stirring occasionally. Add the garlic and fresh chopped herbs and cook for another 2 minutes. Add the broth to the cooking ingredients in the pot. Bring ingredients to a light boil and turn the heat down to a slow boil. Add the raw bite sized meatballs to the simmering soup. And let cook for another 10 minutes. Add the chopped curly Florida endive. Tase soup and adjust seasoning with salt and fresh ground pepper to taste. Serve soup hot garnished with freshly grated parmesan cheese.

Nutrition

• Calories Per Serving499
• Fat28g
• Cholesterol97mg
• Sodium1302mg
• Carbohydrates32g
• Fiber6g
• Protein26g