Stephanie & Tony's Table: Sausage And Escarole Soup

Ingredients:

2 sausage links

6 small chicken meatballs

8 ounces of escarole

3 ounces of chickpeas

2 cloves of garlic

4 ounces of olive oil.

Directions:

In a soup pot, heat olive oil and chopped garlic. Cook for 1-2 minutes.

Add cubed sausage, cook until brown. Add precooked chicken meatballs and fill 3/4 of pot with water.

Let it come to a boil, and add escarole and chickpeas. Allow pot to simmer on low heat for 10-20 minutes.

Plate and serve.

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