North/South “Wedding” Soup

Ingredients:

1 large can of Margaret Holmes Seasoned Collard Greens
12 frozen balled meatballs
2 cans of beef broth
1(scant) cup of Quick Barley
1 large carrot, diced

Recipe Instructions:

Defrost 12 meatballs, split in half. Reshape into 24 smaller ones and cook in a fry pan. Discard grease. Place broth, collard juice, quick barley, and carrots into a 3 quart saucepan. Cook on low, and add Margaret Holmes Seasoned Collard Greens
Simmer another 20 minutes. Serve in a bowl…top with a piece of toasted French bread sprinkled with grated/shredded parmesan cheese.

This Recipe uses the following products:

  • Seasoned Collard Greens