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Dandelion Soup

I like to use dandelion green in many recipes. With hearty meatballs in a wonderful chicken broth, this dish is dandy for the entire family.—Dorothy Collins, Decatur, Illinois

6-8 ServingsPrep/Total Time: 30 min.

Ingredients

2 quarts chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
8 cups loosely packed dandelion greens
1 egg
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
2 tablespoons bread crumbs
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound mixed ground meat (beef, veal and/or pork)

Directions

In a large saucepan, combine broth, oregano, basil and garlic powder;
bring to a boil. Add the dandelion greens and cook until tender,
5-10 minutes.
Combine the cheese, sour cream, bread crumbs, parsley, onion and
seasonings. Crumble meat over mixture and mix well. Shape into
1/2-in. meatballs. Carefully add to soup. Cook over medium-low heat
for 10 minutes or until meatballs are no longer pink. Yield: 8
servings (2-1/2 quarts).

2 of 2

Dandelion Soup (continued)

Editor's Note: When dandelions are not in season, fresh spinach may be used in place of the greens.

Nutrition Facts: 1 serving (1 cup) equals 163 calories, 8 g fat (3 g saturated fat), 58 mg cholesterol, 1,143 mg sodium, 8 g carbohydrate, 2 g fiber, 16 g protein.