Italian Wedding Soup

Add ground chuck to a mixing bowl. Toss in bread crumbs, Parmesan cheese, salt, pepper, parsley, and egg. Mix with your hands incorporate all of the ingredients. Form into golfball-sized meatballs.

Heat a large skillet on medium-high heat. Sear meatballs on all sides, cooking until medium. Remove meatballs once cooked, and place them onto a paper-towel-lined plate.

To a soup pot, add canola oil and let it come to temperature. Toss in the onions, carrots, celery, broccoli and Brussels sprout leaves (if you are using) and garlic. Cook until onion begins to soften, then add stock, garbanzo beans, endive, and meatballs. Cook until stock begins to boil, then reduce heat and cook for about 20 minutes or so.

When you are ready to serve, ladle greens, stock, and meatballs into your soup bowl. Garnish with more Parmesan cheese, and dig in.