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Title: Dandelion Soup
Categories: Greens, Herbs, Dairy, Beef, Poultry
Yield: 8 Servings

1 lg Egg
3 tb Grated Parmesan cheese
2 tb Dry bread crumbs
2 tb Fine chopped fresh parsley
2 tb Sour cream
1 tb Fine chopped onion
1/4 ts Salt
1/8 ts Ground nutmeg
1/8 ts Pepper
1 lb Minced meat; beef, veal
- and/or pork
64 oz Chicken broth
1 ts Garlic powder
1 ts Dried oregano
1 ts Dried basil
8 c Torn dandelion greens or
- spinach

In a large bowl, mix egg, cheese, bread crumbs, parsley,
sour cream, onion and seasonings. Add ground meat; mix
lightly but thoroughly. Shape into 1/2-in. balls.

In a Dutch oven, combine broth, garlic powder, oregano
and basil; bring to a boil. Add meatballs; cook,
uncovered, 12-15 minutes or until cooked through. Skim
fat.

Add greens; cook, uncovered, 5-10 minutes or until
wilted.

Makes: 8 servings (2-1/2 quarts)

Dorothy Collins, Decatur, Illinois

RECIPE FROM: https://www.tasteofhome.com

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