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.
