Ingredients
1 large egg3 tablespoons grated Parmesan cheese2 tablespoons dry bread crumbs2 tablespoons finely chopped fresh parsley2 tablespoons sour cream1 tablespoon finely chopped onion1/4 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon pepper1 pound mixed ground meat (beef, veal and/or pork)2 cartons (32 ounces each) chicken broth1 teaspoon garlic powder1 teaspoon dried oregano1 teaspoon dried basil8 cups torn dandelion greens or spinach
Preparation
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 dandelion greens; cook, uncovered, 5-10 minutes or until wilted.
