1/2 c bread crumbs (or 1 slice stale bread chopped )
1/4 c grated Parmesan
1 tsp Italian seasoning
1/2 tsp garlic powder
4 c chicken stock
4 c water
1 TBSP olive oil
2 large carrots, shredded
1 medium onion, chopped
2 garlic cloves, finely chopped
1 bunch escarole, washed well and chopped
1 bay leaf
salt and pepper, to taste
Mix the first 5 ingredients together. Form into 1/2" meatballs and set aside.
In a soup pot or dutch oven, heat oil and add carrots, onions, garlic and bay leaf. Saute until softened. Add stock and water and bring to a boil.
Add meatballs, one at a time to stock. Stir frequently when you initially drop meatballs to prevent them from sticking together. Cook 10-15 minutes and add escarole. Reduce heat to low and simmer another 15 minutes.