3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons sour cream
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 pound mixed ground meat (beef, veal and/or pork)
2 cartons (32 ounces each) chicken broth
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups torn dandelion greens or spinach
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.